Summary

Ingredients

• 360 g chicken breast fillet (s), (2 pieces)
• 4 slices lemon (s), organic lemon approx. mm thick
• 4 teaspoons olive oil
• 1 teaspoon, leveled spice mixture, Mediterranean
• 1 clove garlic
• 1 teaspoon clarified butter
• 1 half vanilla pod, scraped out

For the sauce:

• 1 tablespoon butter
• 2 teaspoons lemon juice
• 100 ml vegetable broth or chicken broth
• 2 pinches. Mediterranean spice mix
• 0.5 teaspoon ½ cornstarch
• Chilli salt, mild
• Pepper, black, ground
• some lemon peel, grated
• 60 ml whipped cream, freshly whipped or alternatively: spray cream

For the set:

• some dill tips, freshly chopped

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Instructions

1. Halve the lemon (s) in the middle and cut 2 slices from each side. First rub the peel off the lemon halves and then squeeze out the juice.
2. Rinse the chicken breast fillets under cold water and dry them. Rub in the spice mixture and cover with 2 lemon wedges. Marinate the chicken breast fillets in the freezer bag for at least 6 - 8 hours in the refrigerator, adding 2 teaspoons each of olive oil.
3. Divide the garlic clove and rub the bottom of the pan thoroughly with it. Remove the meat and fry on both sides with the lemon wedges in the clarified butter over medium heat. Remove the meat and let it simmer in a baking dish or similar in the oven at 100 ° C.
4. Prepare the plates and warm them up
5. Preparation of the sauce:
6. Whip the cream or have some spray cream ready. Briefly froth the butter in the hot pan, deglaze with lemon juice and pour in the broth. Let something down. Add the grated lemon zest. Season with the spice mixture. Thicken with a little cornstarch dissolved in water and season with pepper and chilli salt if necessary. Remove the sauce from the heat and fold in the whipped cream. Arrange the meat with the sauce on the preheated plates. Garnish with chopped dill tips.
7. For larger quantities, you can put the meat in the sauce (in a baking dish) and keep it warm in the oven at 80 ° C and then serve.