Creamy Chicken Breast

Name: Creamy Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Chicken breast 2.2 lbs; Extra virgin olive oil 3 tbsp; Lemons 1; Garlic 1 clove; Fine salt 1 spoonful; Black pepper 1 tsp; Smoked paprika 1 tsp; Rosemary 1 sprig; Butter 1.4 tbsp; Type 00 flour 1 ½ tbsp; Whole milk 0.8 cup; Fine salt 1 tsp; Nutmeg 1 tsp; Rosemary 1 sprig

759

Calories per serving

Energy Kcal 759
Carbohydrates g 14.3
of which sugars g 6.7
Protein g 121.4
Fats g 24
of which saturated fat g 9.4
Fiber g 3.3
Cholesterol mg 336
Sodium mg 804

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 2 persone
Cost: Low

PRESENTATION

It's hard to imagine a more delicious second course than our creamy chicken breast: tender breasts marinated with rosemary and paprika, immersed in a truly special béchamel, flavored with the chicken's browning juices. A special dinner, a lunch to savor... everyone will be thrilled with this second course where chicken, as usual, shines! Let yourself be tempted by this tasty dish, its unique and overwhelming flavor will conquer you at first sight!

Come and discover many other chicken breast recipes we have in store for you:

INGREDIENTS

759

Calories per serving

Chicken breast 2.2 lbs (1 kg)

Extra virgin olive oil 3 tbsp (40 g)

Lemons 1

Garlic 1 clove

Fine salt 1 spoonful

Black pepper 1 tsp

Smoked paprika 1 tsp

Rosemary 1 sprig

for the cream: Butter 1.4 tbsp (20 g); Type 00 flour 1 ½ tbsp (20 g); Whole milk 0.8 cup (200 g); Fine salt 1 tsp; Nutmeg 1 tsp; Rosemary 1 sprig

Preparation

How to prepare Creamy Chicken Breast

To prepare the creamy chicken breast, clean the chicken breast from fat and bones and cut it in half 1. With a sharp knife, make shallow cuts on the surface of the chicken, without cutting all the way through, diagonally on both sides 2 3.

This way, the flavors will penetrate better into the meat 4. In a bowl, season the chicken with half of the oil 5, salt 6,

pepper 7, paprika 8, and lemon zest 9.

Massage the chicken, trying to get the seasoning into the cuts 10. Heat the oil with rosemary and garlic in a pan 11. Place the chicken in the pan 12. Cook over medium-high heat until it is browned on the bottom, about 6-7 minutes.

In the meantime, squeeze the lemon juice 13. Flip the chicken and, still over medium-high heat, deglaze with the lemon juice 14, cover with a lid, and cook on the other side 15 for 6 or 7 minutes.

Remove the garlic and rosemary from the pan 16 and transfer the cooked chicken to a separate plate 17 18.

In the same pan, add the butter 19 and let it melt 21. Add the flour 21 and toast it, stirring with a whisk.

Pour in the room temperature milk gradually, continuing to stir with the whisk, and allow it to thicken 22. Season with salt, nutmeg 23, and rosemary 24.

Place the chicken back into the pan 25, cover with the lid 26, and continue cooking for another 2 minutes. Garnish the creamy chicken breast with lemon zest and rosemary as desired, and serve 27.