Informations supplémentaires
35 min.
|
761 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Slice one lemon and zest the other. Chop the parsley. Slice the chicken breasts in half horizontally. Whisk the sour cream with 1/2 2P | 3/4 3P cup of water.
2. Cook the pasta
Cook the pasta 8-10 minutes until tender. Drain and mix with a drizzle of oil and the parsley. Keep warm.
3. Cook the chicken
Put the the flour in a plate. Add salt and pepper to the chicken then coat with the flour. Heat a drizzle of oil in a pan over medium-high heat. Cook the slices of chicken 3-4 minutes on each side. Remove from the pan.
4. Make the lemon sauce
Add 1 tbsp of butter to the pan with the lemon slices. Cook for 2-3 minutes.
5. Add the spinach
Add the lemon zest, the juice of half a lemon, 1 tbsp of butter, the broth cube and the sour cream mixture to the pan. Mix well. Simmer over medium heat for 2-3 minutes. Add the spinach and cook for 1 minute. Put the chicken back in the pan to reheat them.
6. Plate your dish
Serve the chicken and the sauce with the pasta. Garnish with parsley
Bon appétit!
2unitChicken Breast
2unitLemon
2unitSour Cream
180gLinguine
50gBaby Spinach
30mlAll-Purpose Flour
1unitChicken Broth Cube(s)
0.5unitFresh Italian Parsley
What you need
pan, pot, strainer, whisk, tongs, microplane/zester
761 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
11g
17%
cholesterol
203mg
68%
fiber
5g
20%
protein
77g
saturated
3g
15%
sodium
152mg
6%
sugar
4g
trans
0g