Recipe Chicken fillets in lemon cream sauce with cumin rice pilaf

To prepare this dish

Ingredient list

For the chicken and lemon cream sauce

4 farmer chicken escalopes
1 lemon
35 cl Cooking Cream
flat leafed parsley
salt
pepper

For the cumin rice pilaf

250 g rice
2 verres water
1 onion
1 tbsp oil
1 tsp cumin seeds

Elle & Vire products used

Cooking Cream

The recipe,
step by step

1. 1

   For the chicken and lemon cream sauce

   Mix together the cream, lemon juice, salt, and set aside.

   Heat a frying pan on a hight heat and cook the chicken fillets for 6 minutes, taking care to cook all sides.

   Set aside the chicken and pour away any fat from the pan. Deglaze by adding the cream mixture to the pan and cook for 2 minutes. Set aside.

2. 2

   For the cumin rice pilaf

   Peel and finely dice the onion, then fry in oil.

   Once transparent, add the uncooked rice and fry until translucent.

   Add cumin seeds and 2 cups of water, then cook on a hight heat to bring to the boil, stirring all the while.

   Once boiling, cover the pan, turn down the heat and simmer until the water is completely absorbed.

   er is absorbed.