- 2 skinless chicken breasts
- 1 heaped tbsp plain flour, seasoned
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 banana shallot, finely sliced
- 1 carrot, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ x 500g tub fresh chicken stock
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- juice and zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp clear honey
- cooked spring greens, to serve
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- steamed rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.