Let me tell you a story: when I was little I used to live in the province of Varese in a House with garden, terrace in short with all the comforts that let you have a pet in the family. I decided the animal I wanted and I asked my parents a hen … Weird I know! I buckled and terrace we placed its enclosure creating a comfortable habitat; His name was Carolina and I honestly don't remember why I chose this name. My family decided to move where he now lives, also Carolina moved with me facing a journey of about 1,000 km. Reach your destination we decided to entrust Carolinas to my grandfather who raised animals including chickens and we thought he could live in its true habitat (for the happiness of my …). After about three days the grandfather was worried because my hen did not eat, so I went to see her and I gave her some food on a plate … guess what pó? beginning to eat, she was accustomed to eat alone and on your plate! I assure you that Carolina is not finished on the stove but died of old age. After this moving story you will think badly of me when you read the recipe …
Plain flour or gluten, chicken breast, lemon, parsley, salt, pepper
Cut chicken breast into cubes and sprinkle with flour into a mixture of flour, salt and parsley; Meanwhile Preheat a non-stick pan, add the chicken, cover with lid and cook over medium heat for about 15 minutes (depends on size of cubes). Cook on both sides and in the last minutes of cooking, add the juice of one or two lemons until you get a creamy sauce around the chicken (if necessary add a little hot water) then add pepper and grated lemon peel for garnish.
Styling: serve on a bed of Arugula.
Secret: Preheat the Pan well will help the formation of the crust around the chicken without adding oil.
with love …