Chicken Breast Lombardy style

Last Updated on July 23, 2024

Chicken breast sauteed in butter, then simmered in broth with chicken liver and green peas. Finally, beaten egg yolks with lemon juice stirred into the stewing juices, garnished with chopped parsley.

Ingredients:

400 g of chicken breast 200 g green peas 100 g green peas chicken liver 70 g of butter

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2 pcs yolks 1 pk small onion 1/2 pk lemon fowl broth parsley pepper salt

Procedure:

1. Clean, wash, dry, salt and pepper the chicken breasts 2. Then add the chicken breasts and fry them on both sides, then add the chopped parsley, pour the broth and simmer under a lid on low heat for about 15 minutes
4. Meanwhile, clean the chicken livers and cut into smaller pieces
5. After 15 minutes of stewing, add the chicken livers and fresh shelled green peas to the pot, simmer everything together for another 10 minutes
6. Then remove the pot from the stove, let it cool down for a while and stir in the beaten egg yolks with the lemon juice from half a lemon and reheat
7. Serve the chicken breast with the chicken liver pieces, topped with the juice and peas and garnished with chopped parsley.