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 (Main) |
| 1 sprinkle | Flour, to dust |
| 1 | Egg, whisked and seasoned |
| 1 knob | Butter |
For the sauce
| 1 tsp | Butter |
| 1 | Garlic clove, crushed |
| 1 | Lemon, sliced (Main) |
| 1 | Lemon, use the juice only (Main) |
| ½ cup | Chicken stock |
| 1 tsp | Honey |
| ½ tsp | Grain mustard |
| ¼ tsp | Dried oregano |
| ½ cup | Basil leaves |
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Directions
- 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.
