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🍽️ Lemon Chicken with Creamy Sauce

1164 kcal · 30 min · 4 servings

Lemon Chicken with Creamy Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemon under hot water.
  2. 2. Finely grate the lemon zest.
  3. 3. Remove the remaining white pith from the lemon.
  4. 4. Carefully cut the chicken fillets out along the inner membranes.
  5. 5. Finely chop half of the rosemary sprigs.
  6. 6. Mix the lemon zest, chopped rosemary, oil, salt, and pepper in a bowl.
  7. 7. Rub the chicken meat with the marinade.
  8. 8. Peel the garlic cloves.
  9. 9. Place the chicken, garlic, lemon fillets, and remaining rosemary into a roasting bag.
  10. 10. Seal the roasting bag.
  11. 11. Poke a few holes in the top of the bag.
  12. 12. Preheat the oven to 220 degrees.
  13. 13. Place the roasting bag on a rack.
  14. 14. Place a drip pan under the rack.
  15. 15. Roast the chicken in the oven for about 45 minutes until light brown.
  16. 16. Carefully cut open the roasting bag.
  17. 17. Remove the chicken from the bag.
  18. 18. Keep the chicken warm.
  19. 19. Pour the roasting juices through a sieve into a pot.
  20. 20. Defat the sauce by removing the floating fat.
  21. 21. Deglaze the sauce with white wine.
  22. 22. Simmer the sauce until it has reduced by half.
  23. 23. Add the cream to the sauce.
  24. 24. Let the sauce reduce briefly.
  25. 25. Dissolve the cornstarch in a little water.
  26. 26. Thicken the sauce with the starch mixture.
  27. 27. Season the sauce with two tablespoons of lemon juice.
  28. 28. Season the sauce with salt and pepper to taste.
  29. 29. Cut the chicken into four pieces.
  30. 30. Plate the chicken pieces.
  31. 31. Pour the sauce over the chicken.
  32. 32. Grind fresh pepper over the dish.
  33. 33. Garnish the dish with lemon zest and parsley.
  34. 34. Serve the chicken hot.

Nutrition per serving