Light and Zesty Lemon Chicken
I4 chicken breasts
2 large onions
3-5 cloves of garlic
2 lemons
3 egg yolks
Pasta or rice
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 chicken stock cube
1/2 teaspoon ground black pepper
Prep Day: Finely chop onions and crush garlic. Label, package and freeze. Chop chicken, label, package, and freeze.
Serve Day: Put pasta or rice on to boil. Fry onion and garlic soft in olive oil. Add chopped chicken, coriander, pepper, ginger, zest of both lemons. Dissolve stock cube in 1/3 pint of hot water. When chicken is thoroughly cooked, add stock. Squeeze juice of both lemons into a small bowl. Add remaining lemon flesh to chicken. Add 3 egg yolks to lemon juice and whisk with fork. Just prior to pasta being cooked add egg yolk & juice to chicken. The mixture will now thicken after 2 minutes or so. Serve pasta or rice on plate then cover with zesty lemon chicken.
I added some cherry tomatoes and parm.
Northerly Nosh 