Recipe: Strips of Marans Chicken with Lemon

1 In a saucepan pour 50cl (2.1 cups) of cold spring water, salt it, add some crushed pepper then pour in your garnish, the lemon slices and chicken fillets from the boiling point, count 18 minutes, remembering to skim constantly, then turn off the heat and cover (5 to 6 minutes)

2 Meanwhile in a saucepan put a nice knob of butter, sweat your cucumber strips for 3 minutes, salt, pepper then add the mint, turn off the heat and cover.

3 Remove your chicken fillets, remove the skin and keep them warm covered, then strain your broth into a saucepan by pressing hard and let it reduce by adding the cream until everything is nice and creamy and at the last moment add a few drops of lemon juice.

4 Then at the moment of serving arrange on 4 hot plates the cucumber strips at the bottom a little chicken cut into dice then beautiful slices with the supremes, coat with your boiling sauce sprinkle with a little lemon thyme flower and top with a cooked lemon slice.