Preparation
- Chicken breast: 1 kg
- Extra virgin olive oil "Il Cavallino Tradizionale": 40 g
- Lemons: 1
- Garlic: 1 clove
- Fine salt: 1 tablespoon
- Black pepper: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Rosemary: 1 sprig
For the Cream:
- Butter: 20 g
- All-purpose flour: 20 g
- Whole milk: 200 g
- Fine salt: 1 teaspoon
- Nutmeg: 1 teaspoon
- Rosemary: 1 sprig
To prepare the creamy chicken breast, clean the chicken breast of fat and bones, and cut it in half.
Using a sharp knife, make incisions on the surface of the chicken without cutting all the way through, at an angle from both sides. This will allow the flavors to penetrate the meat better.
In a bowl, season the chicken with half of the extra virgin olive oil "Il Cavallino Tradizionale," salt, pepper, paprika, and lemon zest. Massage the chicken, trying to let the seasoning penetrate through the incisions.
In a pan, heat the oil with the rosemary and garlic. Place the chicken in the pan. Cook over medium-high heat until it browns on the bottom, which will take about 6-7 minutes.
Meanwhile, squeeze the lemon juice.
Flip the chicken and, keeping the heat medium-high, deglaze with lemon juice, cover with a lid, and cook on the other side for 6-7 minutes as well.
Remove the garlic and rosemary from the pan, and transfer the cooked chicken to a separate plate.
In the same pan, add the butter and let it melt. Add the flour and toast it while stirring with a whisk.
Gradually pour in the room-temperature milk while continually whisking, and let it thicken. Season with salt, nutmeg, and rosemary.
Return the chicken to the pan, cover with a lid, and continue cooking for an additional 2 minutes.
Garnish the creamy chicken breast with lemon zest and rosemary as desired, and serve.
