Creamy Lemon Chicken

Method

1. Peel the lemon zest, taking only the yellow part, and squeeze the juice.
2. Dredge the chicken slices in rice flour on both sides.
3. In a pan, prepare a soffritto with carrot, celery, and onion, add a pinch of salt and sauté well.
4. Add the chicken slices and let them stew gently for a few minutes, turning them over.
5. Add lemon juice and milk (or vegetable drink) to cover the chicken slices.
6. Add the lemon zest and pink peppercorns.
7. Cook until the sauce becomes thick.
8. Off the heat, add parsley.
9. Plate and serve.