( SERVES 2 )
Photo by Babiche Martens
Chicken breasts are a perfect go-to. Sliced horizontally they will cook easily in a pan with this delicious lemony sauce with wholegrain mustard and basil.
For the chicken
|2 small||Chicken breasts, sliced horizontally|
|1 sprinkle||Flour, to dust|
|1||Egg, whisked and seasoned|
For the sauce
- Dust the chicken breasts with a little flour, dip into the egg and fry in a knob of butter for 2 minutes each side to brown. Remove from the pan.
- Use the same pan to make the sauce. Melt the butter, soften the garlic then add the lemon slices, juice, stock, honey, mustard and oregano. Bring to a simmer for 2 minutes. Add half the basil leaves and place the chicken back into the pan. Continue cooking until cooked through, about 5 minutes. They may need turning.
- Season with salt and freshly ground pepper. Serve garnished with extra basil leaves and your favourite vegetables.
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