HONEY LEMON CHICKEN
Succulent chicken in a fresh and zesty sauce with a hint of sweetness.This honey lemon chicken is ready in 20 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
- Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
- Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
- Add the garlic, stir for 30 seconds (don't let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
- Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
- Sprinkle with fresh parsley and serve with rice or pasta.
Nutrition Facts : Calories 225 kcal, Carbohydrate 22 g, Protein 12 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 47 mg, Sodium 641 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
QUICK DELICIOUS MARCO POLO HONEY LEMON CHICKEN
This dish is my own concoction. I threw it together one day because it's the only thing I had in the kitchen and I was snowed in. It was so delish I make it often now! I call it Chicken Marco Polo because it borrows cinnamon and curry powder from the Silk Route. Marco Polo took it home to Italy together with pasta at the time....
Provided by Caroline Mgawe
Categories Casseroles
Time 40m
Number Of Ingredients 10
Steps:
- 1. Put olive oil in a big pan, high heat. Brown the chicken 1-2 minutes each side.
- 2. Roughly chop veg. Put everything in. Put lid on.
- 3. Turn down heat to low-mid so it simmers steadily without boiling over. You can also use a pressure cooker or electric pan.
- 4. Cooking time depends on size of chicken. It's 30 minutes for the small chicken I use.
- 5. Serve with pasta of your choice. I tend to just throw in two small hands of fusilli in the last five minutes for quickness.
- 6. If you are feeling cheffy today, put some of the liquid and veg in a skillet, add some sour cream or double cream, and reduce over medium fire for a few minutes. 5 seconds of blending will make it smooth restaurant quality sauce.
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