Chicken lemon sauce

Cut the chicken breasts into thick slices

Season the chicken with salt, black pepper, and paprika.

Sauté the chicken in a skillet with olive oil over high heat on both sides until browned, then remove from the skillet.

In the same pan, melt the butter and sauté the minced garlic until fragrant.

Add the flour and stir well until fully combined.

Add the water and chicken bouillon cube, stirring continuously until you get a homogeneous consistency.

Add the lemon juice, salt, and black pepper, then return the chicken to the pan.

Pour in the heavy cream and let it simmer over low heat until the chicken is fully cooked.

Add the kippers and chopped dill and stir well, then remove the mixture from the heat.