Italian lemon chicken
Skill level: Easy peasy
Costs: Cheap as chips
This Italian classic meal uses vibrant lemon to complement the tender cut of chicken breast, perfect for a quick and simple family meal that everyone will enjoy. Served with crushed, olive oil potatoes and dill flavoured carrots, this is a filling dish as well as tasty. This recipe serves 4 people and should take 30 mins to cook. It would make a delicious lunch served the next day with salad.
- 4 boneless chicken breasts, skinned
- 1tbsp plain flour
- 1tbsp olive oil
- 4 slices of lemon
- 60g butter
- 2tbsp lemon juice
- 4-5tbsp hot chicken stock
- 3tbsp chopped parsley
- Crushed new potatoes, or mash, with olive oil
- Chantenay carrots, tossed in butter with dill
Make sure your pan isn't too hot or your chicken will burn on the outside and be raw on the inside.
- Cut the chicken breasts open horizontally and put them on a piece of cling film. Put another sheet of film on top, then bash the meat with a rolling pin to about 1cm thick.
- Season the flour on a plate. Coat chicken pieces in flour.
- Heat a little oil in a large frying pan, add the lemon slices and cook until starting to caramelise. Take out and set aside.
- Heat the rest of the oil with about two-thirds of the butter in the pan until foaming. Add the chicken escalopes and cook for 5 minutes on one side until nicely browned, then turn them over and cook for another 5 minutes over a low to medium heat. Take out of the pan and set aside in a warm oven.
- Add the lemon juice and stock to the pan juices, bring to the boil and simmer for 1 minute. Whisk in the rest of the butter and add parsley. Spoon over chicken. Garnish with lemon slices.
- For the crushed potatoes, boil potatoes until just tender, drain well, drizzle with oil and squash potatoes with a fork. Season well. For the carrots, boil them until just tender, drain well and put back in the pan, adding a knob of butter and torn dill sprigs. Serve with the chicken.
Nutritional information per portion
- Calories 311(kcal)
- Fat 17.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.