Popular in many cultures, lemon chicken is made in a variety of ways. The Chinese-American version coats cubes of sauteed chicken in a lemon sauce. Italians make pollo al limone with white wine and thyme. This recipe adds a bit of honey to sweeten the pot.
|1 tablespoon olive oil||3 tablespoons lemon juice|
|1 small onion, finely sliced||2 teaspoons corn flour|
|4 skinless, boneless chicken breasts||1 tablespoon water|
|2 tablespoons chopped parsley||Rind of 1 lemon, cut into matchstick strips|
|1/2 pint chicken stock|
|1 tablespoon clear honey|
Heat the oil in a large frying pan. Add the onion and fry gently for 3 to 4 minutes. Add the chicken breasts and fry until lightly browned all over.
Add the parsley, stock, honey and lemon juice and season to taste with salt and pepper. Cover the pan and simmer gently for 20 minutes.
Use a slotted spoon to transfer the chicken breasts to a warmed serving dish. Keep them warm.
Blend the corn flour and water to a smooth paste, stir in the hot cooking liquid and return to the pan. Stir over gentle heat until the sauce thickens. Add the strips of lemon rind to the sauce and spoon evenly over the chicken before serving with steamed asparagus.
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