Chicken fricassee with lettuce

Boil the chicken and put aside its broth.

Sauté the onions in the olive oil and then the chicken.

Add the lettuce coarsely chopped and add some of the broth you put aside.

Season to taste.

Add the dill and cook with the lid on for about half an hour at a moderate temperature.

Whenever necessary add some of the chicken broth to the food so that it doesn’t dry up.

Stir the flour into some cold broth, add it to the food and leave it until it reaches boiling point.

Beat the eggs with the lemon juice. Gradually and slowly add some of the juice from the food in the egg and lemon sauce. Then add the egg and lemon sauce back in the food. Bon appétit!