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In English (currently due to AI limitations), learn how to cook lemon cream chicken breasts with ease and flavor.

Chicken breast with lemon cream is a delicious dish that combines the freshness of lemon with the sweetness of cream. Simple to make, it's a recipe that will please the whole family, summer and winter alike. It has its roots in French cuisine, known for its creamy and flavorful sauces.

This dish is not only perfect for a family dinner, but it also makes excellent lunches the next day. Whether you're a beginner or an experienced cook, this recipe is easy to follow and promises a tasty and satisfying meal.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	15 minutes
⏲️ Total time	35 minutes
🔧 Difficulty level	Easy
🍽️ Servings	4 people
🔥 Calories (approximate)	500 kcal per serving

Ingredients
2 chicken breasts, previously beaten Salt and pepper, to taste Flour, for coating 1 tablespoon of butter 1 tablespoon vegetable oil (such as canola or olive oil) 1 French shallot, finely chopped 150 ml of 15% cooking cream Juice of ½ lemon (adjust to taste) 100 ml chicken broth Parsley or chives, for garnish (optional)

Instructions

Chicken Preparation: Season the chicken breasts on both sides with salt and pepper . Lightly coat the breasts with flour. Cooking the Chicken: Heat the oil and butter over medium heat in a skillet. Cook the breasts until golden brown (5-7 minutes per side). Remove the breasts from the pan and keep warm. Preparation of the Sauce: Brown the shallots in the pan with an additional tablespoon of butter. Sprinkle with flour and stir to create a roux. Gradually pour in the cooking cream while stirring. Add the juice of ½ lemon and the chicken broth. Stir until the sauce thickens. Finishing : Return the breasts to the pan with the sauce. Simmer over low heat for 2-3 minutes. Service : Serve the breasts topped with sauce. Garnish with chopped fresh parsley or chives.

Nutritional Information per Serving
Nutrient	Quantity
Calories	500 kcal
Proteins	25 g
Carbohydrates	10 g
Lipids	30 g
Saturated fatty acids	15 g
Sodium	800 mg
Fibers	1 g
Health note	8/10 Highlights: High in protein, but high in fat.

QUESTIONS AND ANSWERS

Q: What type of chicken is recommended for this recipe?
A: It's best to use boneless, skinless chicken breasts for this recipe. They cook evenly and absorb the flavor of the sauce well.

Q: Can the 15% cooking cream be replaced with another variant?
A: Yes, you can use light or full-fat cream depending on your preference. Full-fat cream will make a richer sauce, while light cream is a lighter option.

Q: How long should chicken be cooked?
A: Chicken breasts should be cooked for approximately 5-7 minutes per side over medium heat, or until well browned and the internal temperature reaches 74°C (165°F).

Q: Can this recipe be prepared in advance?
A: Yes, you can prepare the chicken and sauce ahead of time and reheat gently before serving. The sauce may thicken as it cools, so add a little broth or water to adjust the consistency.

Q: What are the best sides for this dish?
A: Green vegetables like green beans or asparagus, along with mashed potatoes or pasta, are excellent accompaniments for this dish.

Q: Can other spices be added to the sauce?
A: Absolutely, feel free to experiment with herbs like thyme, rosemary, or even a little chili pepper to add a spicy kick.

📊 Chicken consumption in the world
Country	Chicken consumption (kg/person/year)
Canada	34 kg
UNITED STATES	51 kg
France	28 kg
Australia	44 kg
World average	14 kg