Ingredients

• 500 g chicken breast
• 2 lemons
• an onion
• soy sauce
• fresh ginger
• sage
• flour
• sugar
• dry white wine
• salted capers
• chervil
• extra virgin olive oil
• salt
• dry green pepper

For the recipe of chicken nuggets with lemon and green pepper, Peel the onion and cut it
into small pieces. Cook it gently in a saucepan for 5 minutes, with a drizzle of oil, 10 g of sliced ​​ginger and a sage leaf. Peel a lemon, divide it into wedges and peel them alive; season with a pinch of sugar. Coarsely chop a tablespoon of green peppercorns and desalt a tablespoon of capers.
For the chicken: cut the chicken breast into bite-sized pieces and marinate for 15 minutes with the juice of one lemon and two tablespoons of soy sauce. Drain the chicken and pat dry with kitchen paper. Flour the chicken nuggets and cook them in a large pan with a thin layer of oil for 5-6 minutes, then season with salt.
Deglaze the pot where you cooked the chicken with a glass of wine for 3 minutes, then add the onion and chicken nuggets, mix well and cook for a minute. Serve the chicken, garnished with the peeled lemon wedges, capers and a few chervil leaves.

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