Chicken fillet with lemon-onion sauce

Name: Chicken fillet with lemon-onion sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1200 g chicken fillet; 120 ml olive oil; 120 ml dry white wine; 240 ml chicken broth; 3 tbsp lemon juice; 2 tsp grated lemon zest; 2 tbsp chopped onion; 0.75 tsp ground allspice; 1 tsp chopped fresh thyme; 4 tbsp chopped parsley; to taste salt; to taste black pepper

Pan-seared chicken fillet with spices, served with a lemon sauce based on wine and broth.

Total: 30 min
Servings: 8
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 420
Protein: 54 g
Fat: 20 g

Ingredients

for 8 servings

chicken fillet1200 g
olive oil120 ml
dry white wine120 ml
chicken broth240 ml
lemon juice3 tbsp
grated lemon zest2 tsp
chopped onion2 tbsp
ground allspice0.75 tsp
chopped fresh thyme1 tsp
chopped parsley4 tbsp
saltto taste
black pepperto taste

Method

6 steps

Mix salt, black pepper, and part of the allspice. Rub this mixture onto both sides of the chicken fillet.
Heat oil in a skillet and fry the chicken fillet until cooked through, about 4 minutes on each side. Transfer the meat to a plate and cover with foil.
Pour the wine into the same skillet, bring to a boil, scraping up the browned bits from the bottom with a spatula.
Add the broth, part of the lemon juice, and the zest. Boil the sauce until it reduces by half.
Add the chopped onion, thyme, the remaining oil, lemon juice, and the rest of the allspice to the sauce. Season with salt and pepper to taste.
Slice the chicken fillet, arrange on plates, drizzle with the prepared sauce, and sprinkle with parsley.