Empty My Fridge
Honey Lemon Chicken
Ingredients
- Chicken breast · sliced2
- Flour3 tbsp
- Salt½ tsp
- Black pepper½ tsp
- Paprika½ tsp
- Olive oil1 tbsp
- Butter2 tbsp
- Garlic · minced2 cloves
- Chicken stock120 ml
- Lemon · sliced4 tbsp + 1
- Honey3 tbsp
- Parsley · chopped1 tbsp
- Linguine · cooked
Instructions
- Put the chicken on a tray or board. Mix the flour, salt, pepper and paprika, then coat both sides of the chicken with it.
- Heat the olive oil and butter in a large frying pan over medium-high heat until the butter melts.
- Add the chicken and cook for 7-8 minutes, turning once, until both sides are golden brown.
- Add the garlic and stir for 30 seconds, taking care not to let it 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 the chopped parsley and serve with rice or pasta.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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