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Cover: Charlie's Chicken

01Jun 12

Lemon and Sesame Chicken Breasts

Lemon and Sesame Chicken BreastsLemon and sesame chicken breasts – a lovely recipe for the height of spring; with plenty of refreshing lemon juice in the sauce.

Lemons are very rich in vitamin C, but did you know that they also contain potassium, iron and vitamin B6, amongst other nutrients? Lemons store for longer in the fridge, but if you take them out and allow them to come up to room temperature before extracting the juice, they are much easier to squeeze, and so the juice comes out more easily.

Lemon has antibacterial properties because of its high acid content. The origin of this wonderful fruit is not entirely certain, but its cultivation can be traced far back to Burma, China and India; spreading from there around the warmer climes of the world. Christopher Columbus brought lemon seeds to Hispaniola during his voyages in the mid 15th century. Did you know that lemon trees produce fruit all year round? And I’ve heard it said that the fashionable ladies of the European Renaissance used to put lemon juice on their lips to redden them! The humble lemon as a beauty accessory – who would have thought it?

Serve lemon and sesame chicken breasts with these minty jersey royals and a glass of home-made lemonade for an all-round lemony meal. I also like to serve it alongside a fresh spinach and tomato salad, drizzled with just a bit of oil and vinegar.

Lemon and Sesame Chicken Breasts
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lemon and sesame chicken breasts - a lovely recipe for the height of spring; with plenty of refreshing lemon juice in the sauce.
Ingredients
  • 4 chicken breasts, skinless, chopped into thin pieces
  • Juice of 2 lemons
  • 8 tbsp extra virgin olive oil
  • A glass of white wine
  • 2 tbsp butter
  • 4 pinches of flour
  • Salt flakes and fresh ground black pepper to season
  • A few pinches of sesame seeds
Instructions
  1. Put the chicken breasts into a clean food bag or between a couple of sheets of clingfilm; then lay them onto a wooden board and pound them with a meat mallet (or rolling pin) to flatten them.
  2. Fry the breasts in a heavy-based saucepan in the olive oil, on a medium/high heat for a few minutes each side; sealing in the juices, and browning them all over.
  3. Season generously with salt and pepper, and then pour in the white wine and lemon juice, reducing it in the pan for a minute or two.
  4. Scatter over with the sesame seeds and fry on until the chicken is thoroughly cooked.
  5. Roll the butter in the flour, and add it in to the pan, thickening the sauce.
  6. Serve warm.

 

 

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3 comments

  1. Sounds refreshing. I wonder if I could use a combination of lemon and lime instead of just lemon….

    Reply
  2. I´m going to try making this for the weekend for my children…let´s see if there will be any left overs…!

    Reply
  3. […] A food complement to this cocktail might be these lemon and sesame chicken breasts. […]

    Reply

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