Summary

Ingredients

• 2 tablespoon olive oil
• 4 chicken breasts (fillet, depending on size and appetite), cut into 3- pieces each
• 1 lemon (s), just the juice
• 0.5 ½ lemon (s), untreated, only the peel

For the sauce:

• 1 cup double cream
• 2 cups sour cream (or sour cream)
• 4 cloves garlic, pressed through
• 2 lemon (s), untreated, only the peel
• 0.5 ½ lemon (s), just the juice
• 100 g parmesan, rated
• Basil, parsley and chives, fresh, finely chopped
• Salt and pepper, black, freshly ground
• 400 g pasta, as desired

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Instructions

1. Cook the pasta until just al dente, then drain.
2. Heat the crème double, sour cream, garlic, lemon juice and zest until just before the boiling point. Add the parmesan and season to taste. Add the cooked pasta and keep warm.
3. Heat a little oil in a wok or a large pan, fry the chicken pieces for 2-3 minutes (in several portions!).
4. Add lemon juice and zest, season with salt and pepper. Add the herbs to the pasta, stir and place on plates in portions, place the chicken on top and sprinkle with herbs. Serve immediately.
5. For better planning: I used a total of 2 bunch of chives, 1 bunch of basil and ½ bunch of parsley. I like to put a bowl of mixed, freshly chopped herbs on the table for self-service.