Lemon Chicken
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For slightly healthier version don't bother coating the chicken in flour and omit the egg and cream.
Serves 2
Ingredients
- 40 g butter
- 2 chicken breasts
- 10 tbsp plain flour
- 100 g rice
- 0.5 onion (finely chopped)
- 50 g frozen peas
- 225 ml water
- 1 pinch salt
- 1 stock cube
- 1 egg (separated)
- 4 tbsp single cream
- 1 lemon
Method
- Step 1 Coat the chicken in 7 tbsp of the flour then fry in half the butter. Turn over halfway through cooking.
- Step 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.
- Step 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.
- Step 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.
- Step 5 Mix the egg white into the cooked rice and serve with slices of the remaining lemon half.