Lemony Chicken

My parents have a beautiful lemon tree in their back yard which has been there since I can remember. When I was a kid we would just pop out to the back yard and pick one off the tree any time mum needed a lemon for cooking or if we just wanted to squeeze some on our dinner. Nothing better! Now, mum and dad provide me with my lemon supplies every year and I love it! They gave me some last week and I decided to use them to make a chicken and lemon dish for dinner the other night. I found a lemon chicken recipe tucked away in one of my recipe folders I’ve been meaning to make for a while so I tweaked it to make it my own and to suit my dietary needs.  It was delicious! I hope you like it as such as we did.

Lemony Chicken

Gluten Free,  Cow Dairy Free, Refined Sugar Free, Egg Free 

Ingredients

– 2 large chicken breasts, cut into half
– 1/2 – 1 cup chickpea flour
– 1/2 tsp salt
– 1/2 tsp black pepper
– zest of 1 lemon
– 1/2 tsp paprika
– 2 lemons sliced into discs
– 4 Tbs dairy free spread
– 2 Tbs olive oil
–  juice of 1 lemon

Method
1. Tenderise each chicken piece with a meat mallet until 1-2cm thick.

2. Place chickpea flour, salt, pepper, lemon zest and paprika into a large zip lock bag. Place chicken in the back with the chickpea flour seasoning and seal bag. Shake chicken in the bag until chicken is completely coated with the flour.

3. Heat 2 Tbs of the dairy free spread and the 2 Tbs olive oil in a frying pan and cook the chicken pieces over medium heat until cooked through and golden brown on each side. Place cooked chicken pieces on a plate and leave to the side.

4. Add the remaining 2 Tbs of dairy free spread into the frying pan. Once the dairy free spread has melted place each lemon disc on the bottom of the pan until it is covered in lemon pieces. Add the lemon juice and simmer on low-med heat for 5 minutes. Turn the lemon pieces over until they start to form a golden brown sticky coating on both sides.

5. Add the chicken pieces back into the pan, placing them on top of the lemon pieces and lemon juice. Put a lid over the saucepan and simmer for another 10-15 minutes. The lemons, butter and lemon juice will start to form a thick sauce. Take the chicken out and serve with brown rice and steamed veg. Top with some sauce from the pan and a piece of cooked lemon.

Enjoy!