Chicken in lemon and thyme sauce

Name: Chicken in lemon and thyme sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g rice (e.g. basmati-wild rice mixture); 1 pinch salt, white pepper; 150 g Leeks (leek); 7-10 Tbsp some fresh thyme and parsley; 1 (125 g) Chicken filet; 1 tsp (5 g) Oil; 2 tablespoons (30 g) clotted cream; 1-2 TEASPOONS sauce thickener; 1-2 TABLESPOONS Lemon juice

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g rice (e.g. basmati-wild rice mixture)
1 pinch salt, white pepper
150 g Leeks (leek)
7-10 Tbsp some fresh thyme and parsley
1 (125 g) Chicken filet
1 tsp (5 g) Oil
2 tablespoons (30 g) clotted cream
1-2 TEASPOONS sauce thickener
1-2 TABLESPOONS Lemon juice

Directions

1
Cover the rice in approx. 1/8 l boiling, slightly salted water and let it swell at low heat for approx. 20 minutes. Clean, wash and cut the leek into fine rings. Wash, pluck and chop the herbs
2
Wash the fillet, pat dry and cut into 3 pieces. Season with pepper. Heat oil. Fry the meat for about 5 minutes on each side. Take out and keep warm
3
Briefly sauté the leek in the frying fat. Deglaze with 100 ml water, bring to the boil. Stir in herbs. Simmer for about 2 minutes. Stir in cream, thicken sauce. Season to taste with lemon juice and pepper. Serve everything
4
Those who suffer from high blood pressure and have to follow a low-salt diet should rather avoid highly salted convenience foods and broths. Also cook with spices or salt-free seasoning mixtures and plenty of fresh kitchen herbs