- 2 large double chicken breasts or 4 single
- 1/2 Cup corn flour
- Salt and pepper
- 1 Tbsp. butter
- 2 Tbsp. Extra Virgin olive oil
- ½ Cup fresh lemon juice
- 1 ½ tsp. corn flour
- 2 Tbsp. raw honey
- ½ tsp. cracked black pepper
- 1/8 – 1/4 tsp. salt (to taste)
- ½ water
- Slice individual chicken breast in half across ways to make 8 thin fillets
- Lightly sprinkle with salt and pepper.
- Put corn flour in a large open bowl and coat each fillet, shaking off the excess flour. Sit them on a clean plate.
- Heat olive oil and butter in a large frying pan on high heat. Add a few fillets at a time cooking 2 minutes on each side or until golden brown. When cooked remove from heat and allow to rest on a clean plate. Repeat until all the chicken in cooked through. Leave the pan on to make the sauce.
- Mix all the ingredients for the lemon pepper sauce in a jug. Give a good whisk to ensure sure they are all combined well. Pour into the hot frying pan and bring to the boil. Reduce the heat to low and simmer the sauce for 2 minutes to reduce a little and thicken. If it’s not thick enough for you add a little more cornflour mixed with a little cold water.
- Add chicken back into the pan and turn to coat both sides in the sauce.
- Serve with any vegetables you like and a generous helping of the sauce on top.