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Lemon chicken fillets

Recipe from: 8/24/2000 12:00:00 AM
Ingredients 6
Servings 4


  • 50
  • 4
    chicken breasts, skinned and deboned OR pork chops
  • salt and freshly ground black pepper
  • 30
    cake flour
  • 1
    lemon, juice and rind
  • handful fresh parsley, coarsely chopped


Melt the butter in a large heavy-based saucepan. Season the chicken breasts, dust with cake flour and once the butter starts foaming, add to the pan. Fry on both sides until golden brown. Using a zester, remove thin strips of lemon rind. Squeeze out the lemon juice and add to the pan along with the lemon rind and half the parsley. Fry for about five minutes until the fillets are golden brown and done. Remove the chicken fillets from the pan, slice into thin strips and arrange on mashed potatoes. Sprinkle with the remaining fresh parsley and pan juices and serve with vegetables.

Read more on: poultry  |  shallow-fry

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