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When I think of kitchen staples, one of the first things I think of is a big bowl of bright-yellow lemons. They're one of the few perishables that I know I'll always use before they go bad. I use them for desserts, pasta sauces, and cocktails. A lemon is the key to many brilliant weeknight dinners, like this honey-lemon chicken recipe that delivers sweet and tart deliciousness in just 15 minutes.
You start by dusting thin chicken breasts in a light coating of flour, which helps thicken the sauce while also creating a golden-brown crust of deliciousness over the surface of the chicken. Then you lightly sauté the chicken in butter and olive oil. Once it's cooked, remove and set aside the chicken on another plate and turn the browned bits at the bottom of the pan into a stellar honey-lemon sauce by adding some chicken stock and garlic, and then mixing in some honey and lemon and letting it simmer until it's thick like a syrup.
Then you coat the chicken in the sweet and sour sauce, and the whole dish is ready in about 15 minutes, with just some basic pantry staples. According to the author, this recipe works just as well with fish fillets or thin pork steaks, too.
This recipe is begging to be paired with rice or bread for mopping up the extra sauce, with some vegetables on the side. For an almost-instant side dish, the author suggests cooking asparagus or green beans or another relatively flat vegetable in the sauce while it simmers. Apparently if you add some water to the pan while the sauce is simmering, you can cook the vegetables for a few minutes until they are bright-green and crisp-tender. By the time the vegetables are cooked, the extra water should have cooked off again and the sauce will be back to its proper consistency and ready to go.
Get the recipe: Honey Lemon Chicken from Recipe Tin Eats