Chicken with creamy lemon sauce

Chicken with creamy lemon sauce ( 6 persons )

Martine

Ingredients

  • 1½ whole raw chickens
  • 6 shallots
  • 75cl fresh cream
  • 15cl white wine
  • 30cl water
  • 1½ lemons
  • 1½ tablespoons wheat flour
  • Salt & pepper
  • Semi-salted butter

Method

  1. Cut up the chicken (or chicken breasts) and slice the shallots
  2. Fry the chicken pieces in the butter over a medium heat, until browned. Add the shallots
  3. After 2 minutes, add the flour, wine and water
  4. Mix thoroughly until smooth, cover and leave to cook for 30 minutes
  5. Add the lemon juice and fresh cream, mix and gently simmer for a further 10 minutes
  6. Serve with rice or fresh pasta

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