Italian Lemon Chicken
Great and easy recipe for you to cook midweek.
4 Chicken Portions
salt and pepper
2 tbsp oil
25g – 1 oz butter
25g – 1 oz plain flour
1/2 pint of chicken stock
1 bay leaf
1 small sprig of thyme or a teaspoon of dried
2 egg yolks
1 tbsp lemon juice
Season the Chicken with salt and pepper. Heat the oil and butter in a pan, add the chicken and fry gently for about 12 minutes until golden. Remove and set aside. Pour off all but 2 tbsp of the liquid fat.
Add the flour to the pan and cook, stirring for 1 minute. Add the stock and bring to the boil. Stir and return the chicken to the pan and add the bay leaf and thyme. Cover and simmer for 30 minutes until tender.
Transfer the Chicken into a warmed serving dish and discard the herbs. Blend the egg yolks and lemon juice with 3 tbsp of the sauce. Add to the pan and heat gently, stirring until thickened. DO NOT boil. Adjust the seasoning to your taste and pour over the Chicken. Garnish with the lemon and serve with Pasta and Vegetables.