Lemon pepper chicken
The goal: To come up with a tasty lemon chicken recipe that doesn't involve the expense (or the lard) of the local Chinese takeaway. Serves two, though we successfully stretched it to three by using large fillets and serving with extra veg.
Ingredients
- Two chicken breast fillets (preferably fresh ones from the butcher)
- Zest and juice of one lemon
- Black pepper, preferably freshly ground
Method
- Tenderise the chicken (or, in other words, put it on a chopping board, cover in grease-proof paper and whack repeatedly with a rolling pin 8-). The goal is roughly uniform thickness - and chop into strips or chunks.
- Put the zest and juice into the dish, add the chicken and turn so the chicken is well coated.
- Apply a good healthy dose of pepper, then leave it to stand for 5-10 minutes.
- Fry the chicken; this should only take a few minutes, depending on how thin you chopped the chicken.
- When the chicken is just about cooked, tip the remaining lemon juice and zest into the pan.
- Serve with your choice of veg.
TODO
Experiment with something similar as a tinfoil chicken variant.