Tuesday, May 24, 2011

DEADLINE RECIPES: Cheats' Lemon Chicken

Riva author Heidi Rice introduces a recipe which can not only be done and dusted in about thirty minutes but can actually make her look like a halfway decent cook.

I'll admit, that if you ever got invited to a dinner party at our house, it would be my husband who'd be doing the cooking.. Or you'd never come back again. I'm not completely incompetent in the kitchen. I can do the basics for midweek suppers cos the DH works late and I'm often lumbered with the chore if we want to eat before midnight. But that means a lot of chargrilled meat or fish and steamed vegetables because I don't do complex meals and I get bored if a meal takes longer than thirty minutes to cook from start to finish. In other words I am not a natural chef.

Which is why when my little sister gave me this recipe I was so pleased with it. Not only is it quick and simple, but it tastes good, the boys will eat it without grumbling and it gives the impression that you've spent longer on it than you have — which means lots of brownie points for very little effort.

Lemon Chicken

Serves Four

3 to 4 Chicken Breast Fillets (depending on size, the ones from our award-winning butcher are pretty big so you don't need one each, but pre-packaged supermarket ones are pretty measly so I'd get four of them!)

A lug of Olive Oil

A knob of Butter

Plain Flour for dusting

Salt and Pepper

Juice of one Lemon

1 Litre of Chicken Stock

A Handful of Flat Leaf Parsley, chopped

1) To make sure your Chicken Breasts are thin enough to cook through quickly you will usually need to slice them in half lengthwise. For this you'll need a very sharp knife and lots of courage!

2) Sprinkle the Flour onto a plate, season with salt and pepper and then coat your Chicken pieces.

3) Add your Oil and Butter to a hot pan and fry the Chicken pieces quickly on each side until golden brown. You may have to do this in batches and then add them all in at the end.

4) Add the Lemon Juice to the chicken and let it reduce for a few seconds, turning down the heat.

5) Add enough Chicken Stock to cover the pieces. Then cover the pan and simmer for about 15-20 minutes or until the Chicken is cooked through. It shouldn't take too long if you've cut them thin enough.

6). Add all but a few pinches of the chopped Parsley in the last few minutes.

7) Serve with rice and steamed vegetables or a green salad. And garnish with the left-over chopped Parsley.

And don't forget to tell everyone how you've slaved over a hot stove for hours and hours and they better kiss your feet for all your hard work.

Heidi Rice's first Riva, Cupcakes and Killer Heels, is out on shelves this month in the UK and Ireland. It features a lush and flirty London cupcake entrepeneur called Ruby Delisantro who's trying to curb her tendency to fall in love with every delicious guy she meets, and a very tasty barrister called Callum Westmore who's never been in love in his life and intends to keep it that way. Talk to Heidi on her blog, on Facebook, on her website and on Twitter (@HeidiRomRice).


  1. Hi Lindsey

    Thanks for stopping by.... Yes, it is tasty, I did it last night actually after inspiring myself with my own blog post! Yum.

  2. That looks lovely, Heidi - thanks for providing the inspiration for Saturday dinner this week!

  3. Glad to be of service, Christina... Hope you and your peeps enjoy it!