1 chicken breast, approximately 2 kg
Salt and pepper to taste
1 tablespoon lemon juice
4 tablespoons olive oil
4 tablespoons fat
3 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons English sauce
1/2 cup grated cheese
1 cup breadcrumbs
1 chicken breast, approximately 2 kg
Salt and pepper to taste
1 tablespoon lemon juice
4 tablespoons olive oil
4 tablespoons fat
3 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons English sauce
1/2 cup grated cheese
1 cup breadcrumbs
Cut the chicken into pieces and let it rest for several hours in a mixture of salt, pepper, lemon juice, and olive oil
Drain the chicken pieces
Cover with hot water and cook slowly until the chicken is tender
Reserve the broth
Place the chicken pieces in a refrigerator-proof dish greased with fat
Melt the fat, add flour, and mix well
Add the broth, English sauce, and cook while stirring constantly until thickened
Pour over the chicken
Cover or wrap with aluminum foil and bake in a moderate oven for 20 minutes
Remove the cover and sprinkle with grated cheese and breadcrumbs
Bake a few more minutes until the cheese is melted
Serve hot, accompanied by rice that should be ready to simply reheat
Serve with the following salad to complete:
