Preparation time: cca. 20 minutes (plus frying time)
Per portion: cca. 365 kcal / 1533 kJ
54 g P, 10 g F, 12 g CH
INGREDIENTS (Serves 4)
- 6 chicken breast fillets
- 1 tbsp ground sweet red paprika
- 50 g flour
- 8 tbsp butter
- ½ bunch parsley
- 1 tsp dried tarragon
- 5 tbsp lemon juice
- 1 unwaxed lemon
- Trim the chicken fillets of any skin and tendons, then rinse and pat dry. Beat the chicken until flat, and season with salt, pepper and ground paprika. Coat in the flour, and fry on both sides in 2 tablespoons of melted butter for cca. 5 minutes until cooked through. Remove from the pan and keep warm.
- Heat the rest of the butter in a pan. Rinse and shake dry the parsley and finely chop the leaves. Sauté in the butter with the tarragon. Add the lemon juice and bring to the boil.
- Put the chicken breasts in the lemon butter. Wash the lemon in hot water, then dry and cut into slices. Decorate the chicken breast fillets with the lemon slices. The dish goes well with vegetable rice.