Chicken with Glazed Lemon and Herbs

From issue #9.
Photography by Becky Nunes.
Chicken with Glazed Lemon and Herbs

Serves: 4


500 grams boneless chicken breasts
1⁄2 cup seasoned flour
1⁄4 cup milk
1 egg
2 tablespoons olive oil
2 tablespoons butter
1 lemon, thinly sliced
2 cloves garlic, thinly sliced
125 ml white wine
1⁄4 cup chopped flat-leaf parsley
steamed green beans, asparagus or broccolini to serve


Cut the chicken horizontally into thin slices. You should get 2-3 slices from each breast depending on how thick they are.

Place the flour in a shallow dish or plate. Whisk the milk and egg in another shallow dish and season lightly. Dust the chicken in the flour then coat well in the egg mixture.

Heat the oil in a sauté pan and drop in the butter. When it sizzles add the chicken and cook over a medium heat until golden on both sides. Transfer to a plate and cover lightly to keep warm. Don’t overcrowd the pan.

Add a little more oil and butter and cook the remaining chicken.

Add the lemon slices to the pan and cook on both sides until lightly golden and tender. Remove and set aside.
Add the garlic and the wine and allow to bubble up and cook for 1-2 minutes. Add the parsley and taste for seasoning.

To serve: Lay the steamed green vegetables on a serving platter and layer the chicken and the lemon slices on top. Drizzle over the pan juices and serve immediately. Serves 4