Chicken in lemon spinach sauce

Name: Chicken in lemon spinach sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken filets (150 g each); 2 TABLESPOONS Oil; 1 onion, 1 garlic clove; 200 g Long grain rice; 7-10 Tbsp salt, pepper; 1 slightly heaped tbsp. flour; 1/8 l dry white wine; 1-2 TEASPOONS Chicken broth; 500 g leaf spinach; 1 untreated lemon; 1-2 TABLESPOONS Pine nuts; 2-3 stem(s) Thyme; 2 Egg Yolk

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken filets (150 g each)
2 TABLESPOONS Oil
1 onion, 1 garlic clove
200 g Long grain rice
7-10 Tbsp salt, pepper
1 slightly heaped tbsp. flour
1/8 l dry white wine
1-2 TEASPOONS Chicken broth
500 g leaf spinach
1 untreated lemon
1-2 TABLESPOONS Pine nuts
2-3 stem(s) Thyme
2 Egg Yolk

Directions

1
Wash the meat and pat dry. Fry in hot oil in a large pan for about 4 minutes on each side. Peel onion and garlic, dice finely
2
Put the rice in about 1/2 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
3
Season the meat and take it out. Sauté onion and garlic in frying fat. Dust with flour and sweat it on. Stir in wine, 3/8 l water and stock. Bring to the boil and simmer for about 5 minutes. Add the meat and braise covered over a low heat for 10-15 minutes
4
Sort, wash and drain the spinach. Cut smaller if necessary. Wash lemon hot, dry. Cut off 2-3 slices, squeeze out the rest. Add lemon slices and spinach to the meat shortly before the end of cooking time
5
Roast the seeds without fat, remove. Wash the thyme, pluck. Fold both into the rice
6
Whisk the egg yolk and lemon juice. Pull the pan off the stove. Take out the meat. Mix the egg yolks and 2 tbsp. hot sauce. Stir into the rest of the sauce and let it simmer (no longer boil!). Season to taste, arrange everything
7
Drink: cool white wine