Creamy Lemon Chicken
Crispy chicken thigh in a creamy lemon sauce
- Prep 10 min
- Cook 20 min
- Total 30 min
- Feeds 2
- Main Course
Ingredients
400 g Chicken thigh fillet
Skin-on thigh fillets
30 g Butter
1 tbsp Flour
300 ml Milk
1 Lemon
1 tbsp Honey
1 tsp Salt
1 tsp Black pepper
Freshly ground black pepper
1 tsp Chicken bouillon powder
Chicken stock powder
½ tsp MSG
Monosodium glutamate
Steps
Marinate the chicken
Season the chicken thigh fillets with salt and pepper
Fry skin side down
Pan-fry the chicken skin side down over medium heat with no oil. Let the fat render until the skin is golden and crispy
Finish the chicken
Flip and cook for another 5 to 10 minutes, until cooked through, then take the chicken out of the pan
8 min
Make a roux
In the same pan, melt the butter, add the flour, and cook it briefly
Build the sauce
Slowly pour in the milk, stirring so it stays smooth. Add the lemon juice and honey, then season to taste with salt, pepper, chicken bouillon powder, and MSG
Simmer and serve
Return the chicken to the sauce and simmer for 1 to 2 minutes. Serve straight away
2 min
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