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Greek Chicken Avgolemono | Quick & Creamy
(0)
25 min
Quick
Knuspr-Küche
Ein griechischer Klassiker für die schnelle Feierabendküche: Zarte Hähnchenbrustfiletstreifen, scharf angebraten mit Schalotten und Knoblauch, verfeinert mit frischem Babyspinat und aromatischer Hühnerbrühe. Das Geheimnis ist die samtige Avgolemono-Sauce aus cremig verquirlten Eiern und spritzigem Zitronensaft, die ganz ohne Sahne für mediterrane Frische sorgt.
Ingredients
Preparation method
Preparation
Pat the chicken breast filet dry and cut into bite-sized strips. Finely chop the shallots and garlic cloves. Wash the lemon in hot water, finely grate the zest, and squeeze out all the juice. Chop the dill.
In a small bowl, thoroughly whisk the eggs with the freshly squeezed lemon juice and grated lemon zest until smooth.
Pan cooking
Heat the extra virgin olive oil in a large pan over medium-high heat. Add the chicken strips, season with fine salt and ground black pepper, and fry for about 4 to 5 minutes until golden brown all over.
Chef's tip
Important heat tip: Be sure to remove the pan from the heat source before stirring in the Avgolemono sauce. Tempering with a little warm broth prevents the egg from curdling and ensures a velvety smooth texture.
Serving suggestion: Pairs well with crusty white bread or Greek flatbread to soak up the wonderfully fresh lemon sauce.
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