800 g chicken breasts 200 ml CREMIO cooking crème 400 ml broth 200 g butter 50 g flour 1 lemon
salt
black pepper
Boil the chicken for about 15 minutes, then cut it into small cubes or thin strips (julienne).
Melt the butter in a pan and sauté the flour until golden. Add the broth and the chicken, stirring for 1 minute.
Finally, add the CREMIO cooking crème and the juice of one lemon. Season with black pepper and salt to taste.
Garnish with parsley and a slice of lemon before serving.
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