Another quick dish but based on chicken this time and I took a cue from the scallops. Your question will be why diced? Because I had bought the chicken at the supermarket and they were whole chicken breast fillets and not cut into slices and to be quick and also because I did not have the samurai knives that I have now decided to cut the bull’s head and make cubes of them. What do I tell you to do, the result was good and therefore I used this recipe over and over again in my work especially for children. Accompanied with a fresh mixed salad although I love this dish with a side of spinach with butter and parmesan.
Ingredients for 4 people
3 chicken breast fillets cut into cubes
White flour
200 grams of unsalted butter
The juice of 2 lemons
Waterfall
Salt and pepper
Chopped parsley
In a pan, possibly non-stick, melt the butter. In the meantime, pass the chicken cubes in the flour, remove the excess and place them in the melted butter. Sauté until the chicken forms a light golden crust. At this point, add the lemon juice and a glass of water. Salt and pepper and mix until the water and flour form a delicious sauce. Sprinkle with the chopped parsley, mix one last and serve.