Thursday, November 09, 2006

Lemon and honey chicken

*A recently discovered tip for tender chicken - use fresh lemn juice as marinade.


Slice 400 gr boneless chicken breasts and pour on them the juice of 4 medium lemons and add 2 teaspoons of honey and two or three drops of balsamic vinegar. Leave for 30 minutes.
Fry in hot oil for 6 minutes and then reduce the heat, leave until ready. Add white pepper.

Serve with basmati with curry, rosemay and butter.
Garnish with lemon slice and parsley springs.

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