Ingredients:
4 chicken breasts
1 lemon
2 cloves of garlic
1 glass of white wine
1 teaspoon of flour
1 bay leaf
Olive oil
Salt and pepper to taste
Preparation:
Prepare the chicken:
Clean the chicken breasts, removing skin and fat.
Season with salt and pepper to taste.
Prepare the lemon sauce:
Peel and finely chop the garlic cloves.
In a pot over medium-low heat, sauté the garlic with a drizzle of olive oil until golden.
Add the glass of white wine, the teaspoon of flour, and the bay leaf. Stir well to combine the flour and cook over low heat.
Squeeze the lemon and strain the juice to remove the pulp and seeds. Add the juice to the pot and cook over low heat until you have a slightly thickened sauce.
Cooking the chicken:
In a pan with a little olive oil, brown the chicken breasts for approximately 2 minutes on each side.
Transfer the browned chicken breasts to the pot with the lemon sauce. Simmer everything together for about 10 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve:
Remove the bay leaf and serve the lemon chicken hot. You can accompany it with a fresh salad or grilled vegetables.
Mundo Deportivo. (n.d.). How to Make Lemon Chicken. From Mundo Deportivo. Retrieved from https://www.mundodeportivo.com/uncomo/comida/receta/como-hacer-pollo-al-limon-34142.html
Lemon Chicken
Lemon Cupcakes
Ingredients (for 6 servings):
110 g of butter
175 g of white sugar
2 eggs
260 g of 0000 flour
1 tablespoon baking powder
120 ml of milk
Zest of 1 lemon
Vanilla essence to taste
Fine salt to taste
For the frosting:
100 g of softened butter
100 g of powdered sugar
500 g of cream cheese
260 g of white chocolate
Lemon zest
Preparation:
Mass:
Beat the softened butter with the sugar until you get a creamy mixture.
Add the lemon zest, vanilla extract, and one egg; beat until emulsified. Add the second egg and beat again.
Add half of the sifted flour along with the baking powder and salt; beat at low speed.
Add the milk and mix.
Add the remaining flour and beat gently until combined.
Distribute the batter into cupcake molds, filling them ¾ full.
Bake at 170°C for 25 minutes.
Frosting:
Beat the softened butter with the powdered sugar and lemon zest until combined.
Add the cream cheese and beat until smooth.
Add the melted white chocolate and beat just until combined.
Refrigerate the mixture in a pastry bag.
Armed:
Once the cupcakes are cool, decorate with frosting using a piping bag with a curly tip.
Optionally, garnish with candied lemon peel.
El Gourmet. (n.d.). Lemon Cupcakes. At El Gourmet. Retrieved from https://elgourmet.com/recetas/cupcakes-de-limon-2/
