Ingredients
Lemon Pepper Chicken - Sauce
- 2 cups chicken stock
- 3 tablespoons cream
- 1 tablespoon honey
- 1/2 teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
Chicken
- 4 chicken thighs - boneless and skinless
- 1/4 cup flour
- 2 teaspoons lemon pepper
- 1 - 2 tablespoons cooking oil
Other
- 1/2 cup dry white wine
- 50g butter
- 3 cloves garlic - crushed
- 3 tablespoons flour
- 1/3 cup parmesan cheese - grated
- 2 tablespoons fresh lemon juice
- Lemon slices, chopped parsley and freshly ground black pepper for serving
Method
Lemon Pepper Chicken
- Combine all the sauce ingredients in a jug. Mix well.
- Combine the flour and lemon pepper seasoning and coat the chicken well.
- Heat the oil in a large frying pan and brown the chicken well on both sides - set aside.
- Add the wine to the same pan and simmer for a minute.
- Add in the butter and garlic and cook for a further minute.
- Stir through the flour with a wooden spoon and cook for 2 minutes.
- Gradually add the chicken stock mixture, stirring constantly until the sauce thickens. Simmer for 5 minutes.
- Add in the parmesan cheese, lemon juice and chicken.
- Cook for a further 4 minutes or until the chicken is cooked through.
- Serve with fresh lemon slices, chopped parsley and black pepper.