Blanc de poulet au citron et au poivre

Ingrédients

• 4 chicken breast fillets
• 1 lemon, juice only
• freshly ground black pepper
• pinch of salt
• 8 tbsp creme fraiche ((optionally - to make a sauce))

Préparation

1. 1

   Squeeze the juice from a lemon over chicken breasts, and add a pinch of salt and freshly ground black pepper. Leave the chicken to marinate for at least 30 minutes.

2. 2

   Then, heat some cooking oil or cooking spray in a pan on medium high heat. Add the chicken fillets to the pan. Make sure not to overcrowd the pan, you might have to cook the chicken in batches.

3. 3

   Allow the fillets to cook until the surface has a nice, brown colouring, then flip them and cook on the other side. The chicken is done when you insert a skewer or toothpick into the thickest part of the chicken, and the juices run out clear.You can also use a termometer to make sure that the chicken has cooked through. Chicken is considered cooked when the thickest part of the meat has reached 75°C / 165°F.

4. 4

   If you want the make a simple creamy sauce, you can remove the chicken fillets from the pan and add creme fraiche to the empty pan. Stir until it's warmed through. The creme fraiche will pick up the flavours from the chicken, and make a delicious but simple sauce. Add more salt, pepper and lemon juice to taste.