Honey Lemon Chicken

Honey Lemon Chicken, Tender Chicken coated with a zesty honey lemon sauce is really quick to make and is healthier as chicken is shallow fried.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Servings servings

Calories 323kcal

Cut Chicken breast horizontally into 2 fillets. Pound with a meat mallet or rolling pin to uniform thickness.
Mix together flour, cornstarch, garlic powder, salt and pepper. Dredge each chicken fillet on both sides with flour, shake off the excess flour.
Heat 1 tablespoon oil and 1 tablespoons butter. Sear coated chicken thighs on both sides for 3-4 minutes each on medium-high heat until golden brown in color. Keep on a wired rack(to prevent it from getting soggy at the bottom) and loosely cover with foil.
Unless there is any burnt flour in the pan from cooking chicken, no need to clean the pan. If there is no remaining oil in the skillet, add 1 teaspoon of more oil.
Saute garlic for a minute until its aromatic but not brown.
Stir in chicken stock, honey, and fresh lemon juice. Simmer for 2-3 minutes ntil the sauce has thickened to desired consistency.
Stir in remaining one tablespoon of butter and mix until butter is completely melted into the sauce.
Add cooked chicken fillet back to the pan and 2-3 lemon slices. Pour the sauce over and cook for another 1 minute.
Serve.

The sauce thickens further upon cooling down, so don't reduce is too much.
If the sauce has thickened accidentally, add a few tablespoons of warm chicken stock to adjust.
After adding cooked chicken fillet to the sauce, refrain from cooking too long else the chicken will dry out.
If you would like to double the quantity of the sauce, just double the amount of ingredients used. To thicken the sauce mix 1 teaspoon of cornstarch to 1 tablespoon of water, make a slurry and slowly whisk into the sauce.