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Greek Lemon Chicken Breast with Braised Celery
(0)
25 min
Quick
Knuspr-Küche
Zarte Hähnchenbrust in aromatischer Zitronen-Kräuter-Sauce mit knackig geschmortem Staudensellerie, cremigem Feta und frischem Dill. Ein mediterranes Pfannengericht voller Frische.
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized pieces. Season all over with salt, freshly ground pepper, and dried oregano.
Wash the celery, set aside the delicate greens for later, and cut the stalks diagonally into pieces about 1 to 2 cm thick. Finely dice the shallots and finely chop the garlic. Juice one lemon and cut the second lemon into thin slices.
Cooking in the pan
Heat 2 tablespoons of olive oil in a large frying pan or braiser over medium to high heat. Add the chicken pieces and fry for about 4–5 minutes until golden brown. Then remove from the pan and keep warm on a plate.
Chef's tip
The sauce becomes particularly velvety if you stir in a little cold butter or an extra spoonful of olive oil at the end. Warm flatbread or kritharaki pasta pairs well with it.
30 min
Under an hour
