Honey Lemon Chicken
Directions
- 1Slice two rings in the center of the lemon, then halve both to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
- 2Horizontally slice the chicken breasts to create 4 even-sized breasts. In a large shallow dish, combine flour, salt, black pepper and garlic powder. Coat each chicken breast in the flour mixture.
- 3Heat 1 tbsp butter and oil in a large pan over medium-high heat. Add the chicken and fry both sides for a few minutes, until golden on the outside and just about cooked through the centre. Remove from the pan and place to one side. Turn off the heat.
- 4Once the leftover oil stops sizzling, stir in the chicken stock, lemon juice and honey. Turn the heat to medium and bring to a gentle simmer for 1-2 minutes, until it starts to thicken. Stir in any resting juices from the chicken then swiftly whisk in the cold butter.
- 5Add in the chicken and place a lemon wedge on top of each breast. Baste in the sauce then serve with freshly parsley and a pinch of black pepper.
Ingredients
- 500 g Chicken Breasts
- 35 g Plain Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 1 tbsp Olive Oil
- 15 g Unsalted Butter
- 120 ml Chicken Stock
- 1 Lemon
- 2.5 tbsp Honey
- 30 g Unsalted Butter
- 1 tbsp Fresh Parsley
Equipment
large shallow dishlarge pan