Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Chicken
How it's done
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Marinade
Place the yoghurt in a bowl along with all the other ingredients up to and including the salt, mix well. Add the chicken steaks, mix, cover and marinate in the fridge for at least 1 hr.
Chicken
Heat the oil in a frying pan. Remove the chicken from the marinade, wipe away the marinade, set aside the remainder of the marinade. Place the chicken in the pan, brown for approx. 3 mins. on each side. Remove and set aside. Add the lemon slices to the same pan, fry for approx. 3 mins. Pour in the stock along with the reserved marinade, bring to the boil. Reduce the heat, mix the butter and flour with a fork, add while stirring. Return the chicken to the pan, cover and simmer over a low heat for approx. 10 mins. Add the peas, cook for approx. 5 mins. Plate up the chicken with the peas. Garnish with the dill, basil and spring onions.
| Serve with: | Fregola sarda |
|---|---|
| Tip: | Instead of using frozen peas, use approx. 400 g of freshly shelled peas. |
How-tos
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