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This is a wonderful chicken recipe quick and easy to prepare and it tastes gorgeous. It has just the right amount of lemon added and is a really enjoyable meal. I served ours over couscous with asparagus as there was some in the store the other day, they looked so good and were reasonably priced which makes a change. If you would like to read more reviews or see more photos of this recipe please click here.
Ingredients
4 Boneless skinless chicken breasts
1 Egg
3 Tablespoons lemon juice, divided
1/2 Cup low sodium chicken broth
1/2 Cup all-purpose flour
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika (I also added cayenne pepper)
1/4 Cup unsalted butter
1 Tablespoon fresh parsley, chopped
Method
1. Pound chicken breasts between sheets of wax paper until about 1/4″ thick.
2. Whisk egg with 1 tablespoon lemon juice & set aside.
3. Combine remaining lemon juice with chicken stock, & set aside.
4. In large bowl whisk together flour, garlic powder & paprika.
5. In large skillet, melt butter.
6. Dip chicken into egg mixture & then coat well with flour mixture.
7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
8. Pour chicken stock mixture over chicken.
9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
10. Transfer chicken to serving plates.
11. Stir sauce that is still in skillet, & spoon over each chicken breast.
12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.
All photos taken by me unless otherwise stated
This is ever so simple to make and has a wonderful end result, with such gorgeous flavours. I served mine over parsnip mash with fresh vegetables cooked in garlic butter. If you want to read more reviews or see more photos of this recipe please click here.
Ingredients
2-3 Tablespoons vegetable oil
1/2 Red onion, chopped (I used 1 small)
1/4 Cup apple cider vinegar (or try rice wine vinegar)
1/4 Cup brown sugar
1 Cup chicken stock
1/2 Cup prepared honey mustard
1/2 Teaspoon allspice
1/2 Teaspoon curry powder (I used about a 1/4 teaspoon madras)
4 Pieces boneless skinless chicken breasts
4 Boneless skinless chicken thighs (I just used breasts)
Vegetable oil, for drizzling
Salt & freshly ground black pepper
Method
1. Preheat grill pan or griddle over medium high heat, or you may use broiler.
2. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat.
3. Add red onions and saute 3 to 5 minutes.
4. Add vinegar and reduce by half, 1 to 2 minutes.
5. Add brown sugar and cook about 1 minute to incorporate.
6. Whisk in broth and honey mustard, allspice and curry.
7. Bring sauce to a bubble and reduce heat to lowest setting.
8. Cover chicken with a drizzle of oil and salt and pepper, to your taste.
9. Place chicken on hot grill (or put in broiler) and cook 4 or 5 minutes, then turn.
10. Baste chicken liberally with sauce and cook another 5 minutes.
11. Turn once again and baste.
12. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
As I was using breasts, I browned my breasts in a pan first, then finished cooking them off in the sauce and drizzled the remaining sauce over the top.
All photos taken by me unless otherwise stated.
