How to make
Cut the chicken breast into thick chicken juliennes.
Heat 1/2 cup of olive oil in a pan and fry the meat for 2-3 minutes per side.
Add the minced onion and garlic cloves. Pour the white wine and when the alcohol evaporates after a minute, pour 2 tbsp. of lemon juice, season with a pinch of lemon peel, salt and a pinch of black pepper.
Pour the warm broth, cover the pan and cook the dish for 20 minutes.
Dilute 1 tbsp. of flour with a little water into the pan to thicken the sauce. Add a bunch of finely chopped parsley.
Leave the dish on the heat a little longer and as soon as it bubbles, remove it.
Beat 1 egg yolk with 2 tbsp. of yogurt with a wire whisk and thicken the chicken juliennes with parsley.
Serve them on mashed potatoes.
Very tasty dish! Try it!
