Chicken in lemon cream sauce with sugar snap peas

At least one chicken dish a week, we think! This time it is fried in oil and seasoned with salt and pepper. It is served with boiled rice and a cream sauce, which does not go down well. With a little lemon in it, it lifts a classic sauce to new levels. Try it and you'll see!

• 4 port rice or other groats
• 4 chicken fillets (about 180 g each)
• 1/2 tbsp oil
• Salt
• Pepper
• 1 1/2 dl milk
• 2 tsp cornstarch
• 2 1/2 dl whipping cream
• 200 g frozen sugar snap peas
• 1/2 pack of fresh chives (each 20 g)
• 1/2 lemon

Method

1. 1
   Cook the rice according to the instructions on the package.
2. 2
   Fry the chicken in the oil in a frying pan for about 4 minutes per side or until the internal temperature of the chicken is 72°C.
3. 3
   Season with salt and pepper.
4. 4
   Mix milk and cornstarch, let it boil, in a saucepan, together with the cream.
5. 5
   Simmer the sauce for a few minutes, stirring occasionally.
6. 6
   Cook the sugar snap peas according to the instructions on the package.
7. 7
   Chop the chives and stir into the sauce.
8. 8
   Tear the outermost part of the peel from the lemon and fold into the sauce.
9. 9
   Season to taste with salt and pepper and a little squeezed lemon juice.
10. 10
    Serve the chicken with sauce, rice and sugar snap peas.