How to make
Heat the olive oil over medium heat and lightly fry the garlic clove in it, which is cut into thin circles.
Rub the chicken with black pepper, cut it into pieces and fry it, until it turns white. You can also use fillets, but I prefer leg meat, because it is much more tender and juicy.
Pour the lemon juice and stir for a minute, then pour the cream and cook on low heat, by stirring occasionally for 10-15 minutes.
Sprinkle the prepared chicken pieces in cream sauce with dried parsley and serve while the dish is warm.
Easy, quick and delicious!
