Nigella’s Lemony Creamy Chicken

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Nigella

2 serving

4.8 12 ratings Review this recipe

Prep time: 15 mins

Cook time: 15 mins

Serves: 2

My Chicken with Lemon and Parsley Sauce brings the cheer of spring with all the cosiness of winter. The chicken is miraculously tender and its creamy sauce bright with lemon. Both lively and comforting, this is like a soft ray of spring sunshine, even before we’re quite shot of winter. It makes a generous portion for two (and would stretch to three) so I eat mine just with steamed sprouting broccoli, though I do sometimes add some plain rice as well.

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Ingredients Method

Ingredients

1 unwaxed lemon, zested and juiced
½ tsp fine sea salt
350g mini chicken breast fillets
25g plain flour
2 tbsp olive oil
20g unsalted butter
2 garlic cloves, minced
60ml vermouth, white wine or chicken stock
100ml hot strong chicken stock (made up with ½ chicken stock cube)
60ml double cream
4 tbsp flat-leaf parsley, finely chopped
200g Tenderstem or purple sprouting broccoli, steamed, to serve

Method

Step 1

Add half the lemon juice to a dish in which the mini fillets can lie side by side in a single layer. Stir in the salt.

Step 2

Duly add the mini fillets, and leave them for 15 mins, turning them over halfway through.

Step 3

When they have had their brief but still tenderising time in the salty lemon juice, spoon the flour onto a large plate big enough for them to sit in a single layer. One by one, dredge them well on both sides.

Step 4

Heat the oil in a large frying pan (again, in which all the mini fillets will fit in a single layer) and, once the oil is hot enough to gently shimmer, fry the mini fillets for 3 mins a side, over a fairly high heat, till golden on the outside and cooked through. Cut into the fattest one to check. Transfer to a warmed platter and cover loosely with foil while you turn your attention to the sauce.

Step 5

Take the frying pan off the heat, add the butter, which will sizzle and melt in the residual heat, and then add the lemon zest and garlic. Return the pan to a medium heat and stir the garlicky lemony butter a bit before adding the vermouth or white wine (or stock). Let it come to a bubble, then add the 100ml chicken stock.

Step 6

Let the liquid bubble over a high heat for around 2-3 mins, by which time it should be reduced and syrupy; if you run a spoon or spatula down the centre of the pan, it will leave a line before the liquid covers it again.

Step 7

Add the double cream, stirring to mix it in, and cook for another minute or so to thicken it. Add a splash of lemon juice, then stir in most of the parsley. Taste to see if you want any more lemon or seasoning before pouring over the chicken and sprinkling with the reserved parsley. Serve with the broccoli.