Such a tasty, juicy, budget-friendly meal. Lemon and Chicken go hand in hand, adding Tarragon brings it to the next level. Enjoy!
Serves
1
Prep time
6 Minutes
Cooking time
20 Minutes
Ingredients
- 2-3 chicken thighs or cutlets
- 1 tablespoon plain flour
- ½ teaspoon lemon pepper
- ¼ teaspoon dry mustard
- 1 tablespoon vegetable oil
- ½ medium brown onion, finely chopped
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped, fresh tarragon
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 tablespoon cream
Method
- Mix together the flour, lemon pepper, and dry mustard into a bowl or bag
- Add the chicken and toss to coat, remove, shake off the excess flour
- Heat oil in a frying pan over medium-high heat
- Add the chicken and cook 2-3 minutes on each side, browning evenly
- Drain oil and reserve 1 teaspoon. Wipe pan clean
- Using the same pan heat the reserved oil, add the onion, and cook until just softened. Add ginger and garlic, cook for 1 minute.
- Stir in Dijon mustard, tarragon, lemon juice, honey, and cream
- Return chicken to the pan, basting with sauce and turning until cooked through approx. 5-8 minutes (this will depend on the size of the chicken ). Or cook in a moderate oven for approx. 10-12 minutes or until cooked through
- Place chicken onto a serving plate, spoon over the remaining sauce
- Serve and Enjoy!
- Note: Serve with salad or vegetables
- Growing your own herbs adds such a vibrate flavour to your cooking
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