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Lemon chicken

Serves:
2
Time:
55 mins

This fresh and zesty sauce is the perfect complement to chicken - throw in some greens to add some colour.

Each serving contains:

Med FAT
9.70g

Low SAT
2.00g

Low SUGAR
1.40g

Low SALT
0.20g

Ingredients

Contains allergens
  • 2 skinless chicken fillets, cut into strips
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 glass white wine or low-salt stock
  • ½ lemon plus its juice
  • 6 mushrooms, sliced
  • 1 tbsp parsley, chopped
  • pinch dried dill
  • pinch black pepper

Method

  1. Gently fry the chicken in the oil until golden brown. Then carefully remove and put on a plate.
  2. Toss the mushrooms and onion in the oil and add the wine. Simmer over a low heat and add a pinch of dill.
  3. Grate the lemon skin into the pan, and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15-20 minutes, until the chicken is cooked through.
  4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Nutritional information

Nutrient Per 100g Per portion (227g)
Energy 129kcal (542 kJ) 292kcal (1226 kJ)
Protein 17.5g 39.8g
Carbohydrate 0.8g 1.8g
(of which sugars) 0.6g 1.4g
Fat, total 4.3g 9.7g
(of which saturates) 0.9g 2.0g
Fibre 0.3g 0.7g
Sodium 0.04g 0.08g
Salt 0.1g

0.2g

Allergy advice

Some wines contain sulphites

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat, including poultry. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Make sure that the chicken is cooked until steaming hot all the way through, that no pink meat is left and that any juices run clear. Contains alcohol.

Contains allergens
  • 2 skinless chicken fillets, cut into strips
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 glass white wine or low-salt stock
  • ½ lemon plus its juice
  • 6 mushrooms, sliced
  • 1 tbsp parsley, chopped
  • pinch dried dill
  • pinch black pepper

Method

  1. Gently fry the chicken in the oil until golden brown. Then carefully remove and put on a plate.
  2. Toss the mushrooms and onion in the oil and add the wine. Simmer over a low heat and add a pinch of dill.
  3. Grate the lemon skin into the pan, and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15-20 minutes, until the chicken is cooked through.
  4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Nutritional information

Nutrient Per 100g Per portion (227g)
Energy 129kcal (542 kJ) 292kcal (1226 kJ)
Protein 17.5g 39.8g
Carbohydrate 0.8g 1.8g
(of which sugars) 0.6g 1.4g
Fat, total 4.3g 9.7g
(of which saturates) 0.9g 2.0g
Fibre 0.3g 0.7g
Sodium 0.04g 0.08g
Salt 0.1g

0.2g

Allergy advice

Some wines contain sulphites

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat, including poultry. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Make sure that the chicken is cooked until steaming hot all the way through, that no pink meat is left and that any juices run clear. Contains alcohol.