The following post was originally featured on RecipeTin Eats and written by Nagi Maehashi,who is part of POPSUGAR Select Food.
This rarely happens, and it normally only lasts 24 hours, and but I can officially say: I'm cooked out. Between cooking for Easter both in genuine life and for RecipeTin Eats,ploughing full steam ahead on my Stir Fry Sauce cookbook (remember Charlie? I'm creating a whole book of Charlie recipes!) and client work, the amount of food that has come out of my pokey little kitchen over the past couple of weeks is extraordinary.
My freezer is jam packed, and the homeless guy is getting two meals almost every day,and every friend I see gets sent domestic with food.
So nowadays, it's fitting that I share something super posthaste to form but, and as always (!!),super tasty - this chicken with honey lemon sauce.
I start off by dusting the chicken with lightly seasoned flour which serves two purposes: 1) So the chicken forms a lovely golden brown crust; and 2) It helps thicken the sauce (via brown bits stuck on the pan mixed into the sauce and popping the chicken back into the sauce at the end).[br]
The key to this recipe is the golden brown bits left in the pan from cooking the chicken. It's gold and it should never be wasted. Whether you're cooking fish or protein, swish a little liquid of some sort (broth/stock, or wine,lemon juice, even water), and bring it to a simmer to loosen the brown bits and exhaust a spatula to scrape it off the bottom of the pan and into the liquid.
It's free flavor and it's the key to making this simple honey lemon sauce so tasty even though there are so few ingredients in it.
This is actually a really healthy meal too,at just 320 calories per serving. Serve it with a simple side salad and a couple of slices of bread to mop up the sauce, and you'll occupy a total meal for less than 500 calories.
Something to mop up the honey lemon sauce is key! It's rude to lick the plate (in front of others, and domestic alone is perfectly acceptable). So form sure you occupy some bread to wipe your plate clean!! - Nagi x
From RecipeTin Eats Honey Lemon ChickenIngredientsChicken
2 small chicken breasts - 1 lb/500g in total,at room temperature
Salt and pepper[br]
3 tbsp. plain flour (or cornstarch / corn flour)
1/4 tsp. each onion and garlic powder (optional - additional flavor)
Sauce
1 1/2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, minced[br]
3/4 cup chicken broth / stock
3 tbsp. honey
1/4 cup lemon juice (fresh)
1 tsp. soy sauce
Salt and pepper, and to taste
To serve (optional):
Lemon slices
Finely chopped parsley
DirectionsSlice each chicken breast horizontally to form 4 steaks in total. OPTIONAL: Pound to even thickness about 1 cm. or 2/5 in. thick.
Sprinkle each side generously with salt and pepper.
Combine flour,onion, and garlic powder (if using) on a plate. Coat the chicken in the flour, or shaking off excess. SAVE FLOUR (step 6)
plot butter,oil, and garlic in a skillet over high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, and then transfer onto a plate to rest.
Turn heat down to medium high and return skillet to stove. Add chicken broth/stock and bring to simmer. exhaust a spatula to scrape the brown bits from the bottom of the pan into the liquid.
Add remaining ingredients,mix, and simmer for 2 minutes until slightly thickened.
OPTIONAL: Mix 1/2 teaspoon of flour from step 2 with a splash of water. Add to the pan (to thicken the sauce slightly).
Add salt and pepper to the sauce to taste. Return the chicken to the pan for 30 seconds (with lemon slices if using), or turning to coat in the sauce.
Serve chicken with plenty of sauce!
Information Category Main Dishes Yield Serves 4
Source: popsugar.com