Honey Lemon Chicken

Method8 steps · about 12 min

1. 1

   Step 1: Have the garlic minced and the lemon juice measured before heating the skillet. Slice each raw chicken breast (500 g) horizontally to make four thin steaks in total. If desired, pound them to an even thickness of about 1 cm for more even cooking.

   Uses 500 g raw boneless chicken breasts, about 2 pieces

2. 2

   Step 2: Season both sides of all four chicken steaks with salt and black pepper.

   Uses All four prepared chicken steaks · Salt and pepper for seasoning the raw chicken

3. 3

   Step 3: Before the flour (35 g) touches raw chicken, measure out 1 tsp from the 35 g flour and keep that clean teaspoon separate for the sauce. Put the remaining flour in a shallow dish, coat all four chicken steaks and shake off excess. Discard unused flour that contacted raw chicken.

   Uses All four seasoned steaks · 35 g plain flour, reserving 1 tsp before coating chicken

4. 4

   Step 4: Mix the clean reserved teaspoon of flour with all the 2 tbsp water to make a smooth slurry. Keep it ready for the sauce.

   Uses The clean 1 tsp flour reserved before chicken contact · 2 tbsp water for the flour slurry

5. 5

   Step 5: Heat all the butter (1 ½ tbsp) and olive oil (1 tbsp) in a skillet over medium-high heat until the butter has melted and the mixture is hot. Add the coated chicken steaks and cook the first face for about 2 minutes until golden. Turn and cook the other face until golden and cooked through, reaching 74°C / 165°F in the thickest part; continue cooking if needed. Transfer the cooked steaks to a clean plate, retaining pan fat and browned bits for the sauce.

   Brown first chicken face · 2 minUses All four coated steaks, separate from reserved flour and discarded excess · 1 ½ tbsp butter · 1 tbsp olive oil

6. 6

   Step 6: Add the already minced garlic to the skillet and stir for about 20 seconds until fragrant and lightly golden. Add all the prepared chicken broth (185 ml) and bring to a simmer, scraping the browned bits into the liquid.

   Brief garlic sauté before broth · 1 minUses The fat and browned bits left after lifting out cooked chicken · 1 garlic clove, minced · 185 ml prepared chicken broth or stock

7. 7

   Step 7: Stir all the honey (85 g), measured lemon juice (60 ml), soy sauce (1 tsp) and prepared flour-water slurry into the simmering broth. Simmer for 2–3 minutes, checking from 2 minutes, until thickened to a syrupy sauce. Season to taste with salt and pepper.

   Thicken honey-lemon sauce · 2 minUses All the garlic broth and retained pan flavour · 85 g honey · 60 ml freshly squeezed lemon juice · 1 tsp soy sauce · All the prepared flour-water slurry · Salt and black pepper to taste in the finished sauce

8. 8

   Step 8: Serve one cooked chicken steak per portion and pour all the hot honey-lemon sauce over the steaks. Garnish with lemon slices and parsley if desired. Bread and a separately prepared side salad can be served alongside.

   Uses All four cooked steaks, separate from retained pan fat · All the finished sauce · Lemon slices, optional garnish · Finely chopped parsley, optional garnish · Bread, optional alongside to mop up the sauce · A separately prepared simple side salad, optional alongside