This dish is festive and super tasty. It is all done in 30 minutes.
Sometime in the ’70s, I was in Switzerland and had an excellent good meal at a restaurant in Zurich. I can still smell the flavors today. It was thin slices of clave served with a beautiful lemon and herb sauce. Have experimented, and the result was more than expected.
But – this time, I replaced the veal with thin slices of chicken fillet.
The best way to make the dish is with a frozen chicken fillet. Thaw it a little before slicing it thinly. I used a cutting machine, but it is acceptable to use a regular knife as well. Cut the slices to about 3–4 mm thickness, and put them in the fridge while you make the sauce. As usual, it is mise en place that applies (Mise en place is a French expression that means “everything in place” and is a way of preparing for cooking that means making sure that everyone); it simplifies cooking. The sauce takes the longest to make. The chicken will be ready in 2 – 3 minutes.
For those who cannot tolerate onions or garlic
Leave out both onion and garlic and increase the herbs instead. Do you know you can replace onions and garlic with Asafoetida? Just google it, and you will be amazed 😊
You can take dried herbs instead of fresh ones. Take half of the indicated amount in that case.
I use white wine in the dish; if you don’t have it at home, it’s OK to use plain water; you may need to increase the amount of concentrated chicken stock – you have to taste.
The amount of corn starch and water works very well for us, but if you want a thicker sauce, you can increase the amount of cornstarch and water – if you want a thinner sauce, use more cream water or wine.
You can serve rice, mashed potatoes, or pasta, but if you choose pasta, you must cut the chicken fillets into bite-sized pieces.
Vegetarians:
For a vegetarian option, you can leave out the chicken and have something else – instead – but the sauce is so good you have to try it!
Ingredients for two servings
2 pcs. chicken fillets
Salt & pepper
3 generous tablespoons of flour
The sauce
2 – 3 shallots
250 g of mushrooms
1 tablespoon chopped fresh rosemary
1.5 tbsp chopped fresh thyme
Salt & pepper
Grated rind of a lemon
1 – 2 tablespoons of squeezed lemon
2 cloves of garlic
2.5 dl white wine
1 – 2 tbsp concentrated chicken stock
1.5 dl cream
65 grams of baby spinach
For thickening the sauce:
2 teaspoons cornstarch
2 teaspoons of water
Oil and butter for frying
Method
- Trim and slice the mushrooms.
- Thinly slice the chicken fillets.
- Chop the herbs.
- Finely chop the shallots.
Heat a frying pan with a bit of oil (preferably a wok if you have one; otherwise, a regular frying pan will do). - Check the heat; it must be about 130° (C) before you add the shallots. Add the onion, lightly salt, and fry for 2 minutes – stirring occasionally.
- Then add the sliced mushrooms – stir, lightly salt and pepper, and continue to fry onions and mushrooms for about 5 minutes or until both onions and mushrooms have caramelized.
- After about 5 minutes: Add the grated rind of a lemon, 1 tablespoon of chopped rosemary, and 1.5 tablespoons of chopped thyme. Continue frying for 1 minute.
- Add the crushed garlic – fry it for 30 – 40 seconds.
- When you start to feel the aroma from the garlic, immediately add white wine. If you don’t want to use wine, plain water is fine.
- Let everything boil for about 2 – 3 minutes.
- Then add 1 – 2 tablespoons of chicken stock. Let it boil (simmer) for another 2 minutes.
- Then add 1.5 dl of cream. Stir.
- Mix 2 teaspoons of cornstarch with 2 teaspoons of water, stir and then add it to the sauce.
- When the sauce starts to boil, add the spinach and stir. Then add 1 – 2 tablespoons of squeezed lemon.
- Taste and adjust the seasoning – keep the sauce warm.
- Take out the chicken pieces. Place it on a suitable surface.
- Salt and pepper on both sides.
- Turn it into 3 tablespoons of wheat flour. Shake off excess flour.
- Fry it for 1 minute on each side.
Serve with rice, mashed potatoes, or pasta. Super delicious!
Enjoy!
