Peppers cream
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Chicken morsels in sauce citronette
ingredients
servings
4
Chicken bites
300 grams
Red onions from Acquaviva delle Fonti
2 unit
Red peppers
1 unit
Yellow peppers
2 unit
Lemons
4 unit
Carrots
3 unit
Celery
3 stems
Red tomatoes
4 unit
Basil
4 leafs
Extra virgin olive oil
to taste
second courses from Italy
Chicken morsels in sauce citronette
Chicken morsels in sauce citronette
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Chicken with vegetables julienne and sauce citronette
preparation
step 1
Wash the peppers, cut them into quarters, remove the seeds and white, peel and cut into julienne.
step 2
Meanwhile, put to boil a pan of water, then squeeze the lemons and half of the water with acid juice. Blanch the peppers for 5 minutes, drain using a strainer on goal.
step 3
Wash and peel the carrots, celery washed and cut both à la julienne, blanched for about 10 minutes in acidulated water boil.
step 4
At the same time blanched for 2 minutes also tomatoes, peeled and seeded. Cut them in order to obtain the petals and set aside. Drain also the carrots and celery and set aside.
step 5
Preheat the oven to about 220 ° and bake the chicken pieces for about 20 minutes. Cut the onion and let it brown filangè with the focus oil rather slow, then add all the blanched vegetables.
step 6
Add salt to taste and mix the vegetables for about 5 minutes. Meanwhile, prepare the sauce citronette emulsifying the oil in the mixer and the remaining lemon juice.
step 7
Arrange the chops on your plate with vegetables, seasoned with citronette sauce and garnish with fresh basil leaves.
