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Pan-fried lemon chicken

Pan-fried lemon chicken
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

This delicious lemon chicken recipe comes together in under 30 minutes – a real weeknight winner.

By John Gregory-Smith

From Morning Live

Shopping list

Ingredients

Recipe tips

Method

  1. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts.

  2. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature.

  3. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate.

  4. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce.

  5. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side.

Recipe tips

Serve alongside some steamed potatoes, brown rice or pasta for a more substantial meal.