Saute Lemon chicken breast

Saute Lemon chicken breast

Ingredients for Saute Lemon chicken breast

4 tbsp butter
4 boneless chicken breast cleaned
1 ½ tbsp flour
1 tbsp lime or lemon juice
½ sugar or to taste
½ tsp chilli powder
2 spring onions chopped white part only
2 large cloves garlic finely minced
1 tsp lime or lemon rind
¾ cup hot chicken stock
Salt and pepper season

Garnish Round slices of lemon juice and ½ tsp julienne

Method for Saute Lemon chicken breast

Dust the chicken breast with flour and season well with salt and pepper. Heat 3 tbsp butter and sauté chicken breast lightly on both sides. Remove with a slotted spoon and set aside. Add remaining butter to the pan, add garlic and spring onions and sauté for 2 min. Add hot chicken stock, chilli powder, lime juice and sugar. Mix well and bring to a boil. Replace chicken breast. Spoon the sauce over them, sprinkle with lime rind, cover the pan with a lid, lower heat and simmer for 7-10 min or until done and the sauce has thickened. Place in a dish and garnish with julienne peppers and lime slices.

Chicken Recipe - Roast Chicken with garlic lemon

Ingredients:

1.8kg chicken
1 preserved or fresh lemon
1 bunch basil
1 fresh bay leaf (or 3 dried)
2 garlic bulbs, sliced across the middle
3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
½ loaf ciabatta , sliced


DIRECTION:

• Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
• After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh - if the juices run clear, it's done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
• To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.