Summary

Ingredients

• 1 kg chicken thighs or other chicken pieces
• 2 dl Marsala, alternatively white wine
• 1 bunch parsley, chopped
• 3 lemon (s)
• 1 cup cream, approx. .8 dl
• 0.5 ½ cube bouillon
• food starch

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Instructions

1. Peel the chicken pieces and season with salt and pepper. Fry on both sides in a frying pan with a little oil. Then deglaze with the Marsala and let it boil down briefly. Add the parsley. Add the juice of one lemon and a little grated zest. Let everything simmer for about 25 minutes.
2. Take the meat out of the pan. Pour the cream with the bouillon cube into the pan and reduce briefly while stirring. If the sauce is too runny for you, you can dissolve a little cornstarch in a glass and add it.
3. Briefly put the remaining 2 lemons in hot water so that they can be peeled more easily. Peel and cut away all white spots. Cut into small pieces and add to the pan. Put the meat back in. Heat briefly.
4. Tastes best with ribbon noodles or wild rice.