Lemon Chicken with Tarragon Sauce

Lemons effectively detoxifies our body because they have a high source of bioflavonoids and are also an excellent diuretic. During fasting, lemon juice has a tremendous ability to dissolve the mucus and clear toxins from the cellular tissue. Lemon has a big role in cooking and works as a substitute for vinegar in recipes. It enhances the taste and makes them deliciously sour and also cuts the heaviness associated with vegetable juices. Lemon is also added to make non-vegetarian recipes such as lemon chicken.



Ingredients serves 4

3 Chicken fillets (1000 g)

700 ml chicken stock

1 small onion (100 g)

2 teaspoon dried tarragon

½ tsp Salt

Pinch of pepper

2 Tablespoons butter (30 g)

¼ cup flour (30 g)

1 lemon

1 egg

4 tablespoon yoghurt (200 g)

Rice

Vegetable

Stuffed capsicum

Method

Place chopped onion, 1/2 lemon sliced, 1 teaspoon tarragon, chicken stock, salt and pepper in a saucepan and bring it to the boil for 2 minutes.

Add the chicken fillets and bring back to the boil. Put a lid on the pot and let it simmer gently for approx 25 minutes.

Take the chicken out of the saucepan and put in a serving dish. Keep warm.

Melt butter in a small saucepan and stir in flour bringing it together with a whisk. Drain the stock through a sieve and add to flour and butter mix. Whisk and bring to the boil, add lemon rind from 1/2 lemon and 1 teaspoon tarragon leaves. Lightly whisking 1 egg and yoghurt together in a bowl and adding to the sauce while whisking. Keep the sauce warm, but don’t bring it back to the boil.

Half rice, half mixed vegetable, carrots, peas, beans and corns

Clean out capsicum and fill with your choice.

Note: This recipe is an excellent source of protein, calcium and riboflavin, which can be a nutritious part of almost anyone's diet.I always use dried tarragon with excellent results, but fresh chopped leaves is also superb.

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