"3 cups of fresh whipped heavy cream"
"2 tablespoons of grated lemon zest"
"2 tablespoons of lemon juice"
"Salt to taste"
"500g of fresh chicken capelete"
"5 liters of water"
"1 tablespoon of olive oil"
"1/4 cup of chopped parsley"
"6 sprigs of parsley for garnish and grated Parmesan cheese (optional)"
"3 cups of fresh whipped heavy cream"
"2 tablespoons of grated lemon zest"
"2 tablespoons of lemon juice"
"Salt to taste"
"500g of fresh chicken capelete"
"5 liters of water"
"1 tablespoon of olive oil"
"1/4 cup of chopped parsley"
"6 sprigs of parsley for garnish and grated Parmesan cheese (optional)"
"In a large skillet with high sides, combine the heavy cream, lemon zest, and lemon juice."
"Bring to a boil, reduce heat, cover the skillet, and cook for 10 minutes or until thickened"
"Season with salt"
"Reserve"
"In a large pot, cook the mixture in boiling water with olive oil and salt until it starts to rise to the surface"
"Remove one capelete, cut it in half, and check if the mixture is cooked evenly"
"Heat the sauce in the skillet, add the chopped parsley, cooked and drained chicken capelete, and serve still warm"
"Serve garnished with sprigs of parsley
If desired, sprinkle with grated Parmesan cheese."
