About the Recipe
This dish is all about producing a tasty chicken main course in double quick time and with minimum ingredients. I serve this recipe with a salad on the side but by all means feel free to accompany with some cooked veg if you prefer.
Ingredients
for the Spring Onion and Lemon sauce:
2 spring onions
1 clove of garlic
1/2 lemon
1/2 tsp Japanese instant dashi stock granules*
1/2 tsp salt
some pepper
2 tbsp sesame oil
2 chicken breasts
some salt and black pepper
1 tbsp plain flour
1 tbsp vegetable oil
3 tbsp water
*if you don't have any Japanese dashi stock granule, you can use vegetable stock as a substitute
Preparation
finely slice the 2 spring onions, then mince. place them in a bowl
finely slice and mince the garlic. add to the spring onion in the bowl
squeeze the 1/2 lemon. add the juice to the spring onion and garlic
add the Japanese dashi stock granules, salt, pepper and sesame oil to the spring onion and garlic in the bowl. mix together well before setting aside
season both sides of the chicken breasts with a generous sprinkle of salt and black pepper
next, lightly coat the chicken with plain flour on both sides
heat the vegetable oil in a frying pan. fry the chicken breasts over a medium heat for 5 minutes with the lid on the pan. when the chicken breasts have browned, turn them over.
add 2 tbsp of water and fry a further 4 minutes with the lid on. add 1 tbsp more water and cook for a final 1 - 2 minutes more
once the chicken is done, you can either serve as it is, or cut the chicken breasts into 6 - 7 slices if you prefer to serve it that way
drizzle the spring onion and lemon sauce over the chicken and serve