Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two
Ingredients
- 2 skinless chicken breasts
- 1 heaped tbsp plain flour, seasoned
- 2 tbsp olive oil
- 1 banana shallot, finely sliced
- 1 carrot, cut into matchsticks
- 0.5 x 500g tub fresh chicken stock
- juice and zest 1 lemon
- juice and zest 1 orange
- 1 tbsp soy sauce
- 1 tbsp clear honey
- cooked spring greens, to serve
- steamed rice, to serve
Method
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Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
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Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
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Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.