Chicken with Lemon Onion.

Lemon always imparts a lightness to any dish in a way that is quite unlike any other ingredient. Couple that with the sweetness of the honey and of the caramelised onion and you have a delicious sweet-sour background taste to your meal. This one is a little on the fiddly side, but it can be prepared well ahead of time and popped into a preheated oven when you are ready to go.



¼ cup olive oil.

25g butter.

2 chicken breasts.

1 brown onion, peeled and chopped.

Salt and pepper to taste.

2 tsp balsamic vinegar.

Juice and zest of a small lemon.

1 tblsp honey.

2 tblsp plain flour.

½ cup sherry.

½ cup water.



Preheat the oven to 180°C. Place a skillet on a hot flame and add the oil and butter. Add the meat and brown it on both sides. Remove and reserve. Add it the onions and sauté  until beginning to caramelise. Reduce the heat and add the salt, pepper, vinegar, lemon juice, zest and honey and cook gently for another 5 minutes. Add the flour to the skillet, stir through, then slowly add the mixed wine and water. Reduce the heat and cook for 3-4 minutes until the sauce is thickened.

Pour half the sauce in to a casserole dish. Add the meat and pour the rest of the sauce over it. Cover and bake for 45 minutes. Remove the lid and place the meat on warmed plates with a little of the sauce. Pour the rest of the sauce into a jug and set immediately.


Serve with: New potatoes and a side salad. Boiled potatoes and a ratatouille.


Serves: 2.

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