Categories: May

Ingredients

• 2 lemons
• 150ml white wine
• 4 boneless chicken breasts with skin
• 3 tbsp seasoned flour, for dusting
• 120ml olive oil
• 1 onion, finely sliced
• 8 fresh thyme sprigs, plus extra to garnish
• 10 fresh sage leaves

Directions

1. Remove the zest from 1 lemon with a peeler, to give long strips. Slice away and discard any white pith from the zest, then finely slice. Set aside. Juice the lemon and put in a small bowl with the wine. Mix together and set aside.

2. Flatten each chicken breast slightly with your palm, then lightly dust with the flour. Put the oil in a large frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden. Set aside on a plate.

3. Reduce the heat slightly and add the onion to the pan. Season and cook gently for 5 minutes, stirring occasionally, until softened. Meanwhile, remove the zest and pith from the remaining lemon and slice.

4. Add the lemon zest strips to the pan. Add the lemon slices, thyme and sage. Return the chicken to the pan and cook over a gentle heat for 3 minutes. Increase the heat, taking care not to burn the onion and lemon.

5. Add the wine mixture to the pan, cover, and cook until just bubbling. Uncover and cook for 8-10 minutes, until the chicken is cooked through and the sauce has thickened slightly. Adjust the seasoning.

6. Put 1 chicken breast on each of 4 plates and spoon over the sauce. Garnish with a thyme sprig. Serve with new potatoes and green beans.

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