Lemon Chicken

Method

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1. 1
   Coat the chicken in 7 tbsp of the flour then fry in half the butter. Turn over halfway through cooking.
2. 2
   Meanwhile put the rice, onion, peas, water, salt and stock cube into a saucepan. Bring to the boil and cook over a low heat until the rice is tender and all the liquid has been absorbed.
3. 3
   To make the sauce, melt the remaining half of the butter in a saucepan, stir in the remaining 3 tbsp flour and cook gently for 2 minutes. Gradually add the hot stock until blended and simmer for 5-10 minutes.
4. 4
   Mix the egg yolk with the cream, stir in a little of the hot sauce, then add to the sauce and heat for a further minute, stirring continuously. Add lemon juice and zest from half the lemon, and season to taste.
5. 5
   Mix the egg white into the cooked rice and serve with slices of the remaining lemon half.