This rarely happens, and it usually only lasts 24 hours, but I can officially say: I'm cooked out. Between cooking for Easter both in real 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, the homeless guy is getting two meals almost every day, and every friend I see gets sent home with food.
So today, it's fitting that I share something super fast to make but, 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).
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, wine, lemon juice, even water), bring it to a simmer to loosen the brown bits and use 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 have a complete 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, home alone is perfectly acceptable). So make sure you have some bread to wipe your plate clean!! — Nagi x
- 2 small chicken breasts — 1 lb/500g in total, at room temperature
- Salt and pepper
- 3 tbsp. plain flour (or cornstarch / corn flour)
- 1/4 tsp. each onion and garlic powder (optional — extra flavor)
- 1 1/2 tbsp. butter
- 1 tbsp. olive oil
- 1 garlic clove, minced
- 3/4 cup chicken broth / stock
- 3 tbsp. honey
- 1/4 cup lemon juice (fresh)
- 1 tsp. soy sauce
- Salt and pepper, to taste
- To serve (optional):
- Lemon slices
- Finely chopped parsley
- Slice 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, shaking off excess. SAVE FLOUR (step 6)
- Place 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, 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. Use 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), turning to coat in the sauce.
- Serve chicken with plenty of sauce!
- Main Dishes
- Serves 4