Chicken breast in lemon-spinach sauce
Description
The dish is prepared without unnecessary complications. Take chicken meat, rinse it, and dry it on a paper towel. Heat a skillet, add oil, and sear the chicken breasts for 4 minutes on each side. Transfer the meat to plates, then add finely chopped onion and garlic to the skillet. Sauté until partially cooked. Now add flour to the onion mixture and pour in white wine. Mix thoroughly, preferably using a blender, to ensure no flour lumps remain. Add water and bring to a boil. Place the chicken breasts back into the sauce, cover with a lid, and simmer for 15 minutes over very low heat. Now prepare the spinach. Wash it. Remove the chicken breasts from the skillet onto a plate, then add spinach, lemon slices, and thyme to the sauce. Cook over low heat for 2-3 minutes. In a separate bowl, thoroughly mix egg yolks with freshly squeezed lemon juice. Add 2 tablespoons of the prepared sauce to the yolks and mix again. Gradually pour the yolk mixture into the skillet, heating gently without bringing to a boil—otherwise, you'll end up with scrambled eggs instead of a sauce. Cook rice, place it on a plate, sprinkle with fried nuts, add the chicken breast, and pour the sauce over the top. The finished dish is ready to serve.