When life gives you lemons; make one-pan lemon chicken.

After a long day of work, you jump on the train and are deciding what to make for dinner for you and your family. it’s past 6 pm and you have to start cooking. A lemon chicken recipe sounds perfect. This recipe can be cooked in one-pan and takes no time at all to complete.

A lemon chicken that is achievable for everyone to cook and enjoy; even the picky eaters will want seconds.

Tips:

· Chicken breast is the best choice of cut to ensure more pieces. Plus, chicken breast is a leaner cut for better absorption for the flour and chicken broth.

· Adding salt to your onions once added to your pan will help break down and add more caramelization.

· Do not add more than 2 tbsp. of lemon juice, you do not want sour chicken.

· When adding your flour, make sure the flour is fully dissolved and cooked all the way through, you do not want to end up with a clumpy and grainy sauce.

· Let the sauce reduce enough for the sauce to stick to the back of a spoon and a finger ran down the spoon to leave a straight and clear mark behind.

Ingredients:

4 pieces of chicken breasts – butterfly to produce more pieces and even cooking

1 cup of Chicken broth

1 big onion (thinly sliced)

2 minced garlic

2 tbsp. of flour

1 tbsp. of canola oil

2 tbsp. of lemon juice

Salt/pepper to taste

one lemon

chopped parsley for garnish

Preparation:

1. Clean and pat dry the chicken breast. Place the chicken on the cutting board (plump side up).

2. With a sharp knife, make an incision between the top and bottom of the breast. Continue cutting until you receive 2 pieces of the same chicken breast.

3. Repeat step 2 with the other chicken breast in the package.

4. Put a medium-size saucepan on medium heat, add your canola oil enough to cover the bottom of the pan.

5. Season your chicken before putting them in the pan with salt and pepper. Once your pan is slightly creating steam, add your chicken clockwise to ensure your cooking time.

6. Turn the chicken over once one side is creating a light crust.

7. Transfer your cooked chickens to a paper-covered plate to absorb any access oil.

8. In the same pan, on high-medium heat, caramelize your onions and garlic.

9. Add flour and mix until a light brown colour appears.

10. Add chicken broth and lemon juice and bring to a simmer. Add your cooked chicken to the broth and cover for 30 mins, or until clear juices come from the chicken.

11. Garnish with chopped parsley and small lemon wedges for a splash of colour.

12. ENJOY!

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