This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

Ingredients
3-4 Chicken Breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
Lemon Pepper seasoning

Sauce

Olive oil
1 Teaspoon fresh ginger, grated
2 Red chilies, finely chopped (add as few or as many seeds as you like.)
1 Teaspoon finely grated lemon rind
1/2 Cup water
1/2 Cup dry white wine
100ml Lemon juice
2 teaspoons instant chicken bouillon granules
2 Tablespoons honey
1-2 Tablespoon brown sugar (depending on personal taste)
1 Teaspoon soy sauce
2-3 Teaspoons cornflour

Sauce yields about 1 cup

Method

1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min’s.

Sauce

1. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.

2. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.

3. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.

To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

All photos taken by me unless otherwise stated.