Imagine a nice smoking well roasted chicken or a delightful ruby melted chicken with the slumping of squeezed watery lemon, mouth watering no? The lemon chicken is spanking new with a juicy fruity sauce which serves as a perfect harmony to the chicken. And not brag about its richness in protein with low fats.
- 2 skinless chicken fillets, cut into strips
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 glass of white wine or low-salt stock
- ½ lemon plus its juice
- 6 mushrooms, sliced
- 1 tablespoon parsley, chopped
- a pinch of dried dill
- a pinch of black pepper
Method to prepare:
Take a pan. Heat it well. Pour in some oil. Let it warm. Once the oil is warm enough, fry the chicken strips in it until they are golden brown. Then place them in a plate. Flip the sliced mushrooms and chopped onions in the chicken fried oil. Toss some white wine to it. Stir it on a low flame. Dust some drill into the mixture and keep simmering. Add a tablespoon of parsley with shredded lemon skin into the pan. Simmer it well. Fling in lemon juice with a sprinkle of pepper. Let the jumble rumble until the saucy gravy has turned to half. Once the reduction is witnessed, flip in the fried chicken strips in the pan. Let it cook for 20- 25 minutes, until the chicken is cooked through. There you go, the juicy fruity chicken is ready to be eaten with steamed rice or some green leafy veggies.
It serves 2. Now it may be very time consuming, say about, 55- 60 minutes, but its worth the effort and the wait.
Tip Alert: you can try the same recipe with beef instead of chicken.