PREP TIME: 15 min
COOK TIME: 35 min
READY TIME: 50 min
CALORIES: 150 Kcal
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- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 4 chicken breasts, about 75 g (3 oz) each, skinned and boned
- 2 tablespoons chopped fresh parsley
- 300 ml (300 pint) Chicken Stock
- 1 tablespoon clear honey
- Juice of 1 lemon
- Rind of 1 lemon, cut into matchstick strips
- 2 teaspoons cornflour
- 1 tablespoon water
- Salt and pepper
1 Heat the oil in a large frying pan. Add the onion and fry gently for 3-4 minutes. Add the chicken breasts and fry until lightly browned all over.
2 Add the parsley, stock, honey, salt and pepper to taste and lemon juice. Cover the pan and simmer gently for 20 minutes.
3 Using a slotted spoon remove the chicken breasts to a warmed serving dish, and keep warm.
4 Blend the cornflour and water to a smooth paste, stir in the hot cooking liquid, and then return to the pan. Stir over gentle heat until thickened. Add the strips of rind to the sauce and spoon evenly over the chicken.
- Calories: 150 Kcal
- Protein: 17 g
- Fat: 5 g
- Carbs: 9 g