- 2
Ingredients
- 1 lemon
- 2 T EVOO
- 20 g unsalted butter
- 1 onion, thinly sliced
- 1/4 c plain flour, seasoned with s &P
- 2 200 g chicken breasts, cut into 5 mm strips
- 100 ml dry white wine
- 100 ml stock
- 1 t caster sugar
- 2 t chopped marjoram or oregano
- 2 T finely chopped Italian Parsley
Preparation
Step 1
Zest lemon. Peel the lemon and thinly slice segments.
Heat 1 T oil and half the butter in a pan over medium heat. Add onion and cook, stirring for 3-4 minutes until softened. Remove the onion for the pan and set aside
Toss chicken in the flour to coat, shaking off excess. Return pan to medium high heat and add remaining oil and butter. In batches, cook the chicken for 1 minute, turning until golden. Return the onion and all th chicken to the pan. Add wine, then simmer for 1-2 minutes until almost evaporated. Add the zest, segments,sugar and enough stock to almost cover the chicken. Bring to the boil, then simmer for 2-3 minutes until chicken is cooked and liquid is reduced by half.
Season TT then toss through marjoram and parsley.