Chicken breast in lemon sauce

Ingredients:

• 700 g chicken breast (or chicken fillet), cut into small pieces
• 1/4 cup wheat flour
• Coarse salt
• 2 tbsp. vegetable oil, plus more for frying
• 1 tbsp white wine or rice vinegar
• 1/2 cup chicken broth (you can use bone broth)
• 1/4 cup hot water
• 230 g (1 cup) prepared lemon curd
• Zest of 1 lemon (it will add a piquant flavor to the dish)
• 2 thinly sliced ​​green onions (or 20 finely chopped chives)

Preparation:

1. Lightly coat the chicken in flour seasoned with a pinch of salt. Heat a large nonstick frying pan (or wok) over high heat. Add the chicken and fry until golden brown. Remove from the pan and return to medium heat.
2. Pour a little vinegar into the pan and let it evaporate. Then pour in the chicken broth and stir. Mix the lemon curd with the hot water. Add the mixture to the broth and continue whisking until smooth. Return the chicken to the pan and simmer for a couple of minutes, until the sauce thickens and the meat is cooked through. Remove the pan from the heat, add the green onions and lemon zest, and stir in the chicken pieces. Let it sit for a while to allow the juices to infuse into the chicken.
   
   Chicken breast in lemon sauce is ready!
   
   Serve the dish with cooked rice.
   
   Leftover chicken broth can be stored in an airtight container in the refrigerator for easy use in future soup recipes.