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  1. Home
  2. Dinner Tonight

Italian Lemon Chicken

On the table in 15 minutes & so very tasty! This will be a new family favourite! - by Kim Meredith
  • 27 Mar 2019
Italian Lemon Chicken
Prep: 5 Minutes - Cook: 10 Minutes - Easy - Serves 4
Proudly supported by

Using a surprise ingredient from the Asian aisle, this lemon chicken Italian dinner will blow your mind!

Ingredients

8 uncrumbed, chicken breast steaks (about 1.2kg)

2 tablespoons olive oil

2 teaspoons cold blended garlic paste

250g punnet cherry tomatoes, halved

145g sachet sauce for lemon chicken

½ cup drained, marinated green olive halves

2 tablespoons drained baby capers

1 chicken stock cube (10g), crumbled

1/3 cup chopped fresh parsley

Cooked microwave rice and salad leaves, to serve

Method

  1. Place chicken, oil and garlic in a large bowl. Season with salt and pepper.  Rub chicken to coat well. 

  2. Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Return all chicken to pan. 

  3. Add tomatoes, sauce, olives, capers, stock cube and ¾ cup water to pan. Bring to boil. Gently boil, stirring occasionally, for about 2 to 3 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat. 

  4. Garnish with parsley. Serve with rice and salad leaves.

     

    TIP! We used Lee Kum Kee Ready Sauce for Lemon Chicken, however, it can be replaced with other types of lemon sauce, if preferred. 

  • Dinner Tonight
  • chicken breast recipe
  • lemons
  • italian chicken recipe
  • healthy chicken dinners
  • Chicken
  • italian recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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