Lemon Chicken

PennyBy Penny    

June 20, 2015


500g boneless chicken cut into bite size pieces ( you can use breast or thighs )

1 tblspn veg oil

3 tblspns fresh tarragon chopped

275 ml white wine

300ml hot chicken stock ( it's ok you can use a cube )

Juice of 1.5-2 lemons

4 egg yolks ( whites can be made into meringue or omelette or frozen for a later date )

Salt and pepper


1Season the chicken pieces with salt and pepper

2Heat the oil in a large pan and cook the chicken until browned , turning frequently. ( about 8-10 minutes)

3Drain off any excess fat

4Add the tarragon and wine , simmer rapidly until the liquid is reduced by half

5Pour in the stock and cook for a further 5 minutes or until the chicken is cooked through

6Whisk together the egg yolks and lemon juice

7Add to the chicken , stir constantly

8Cook for another 5-6 minutes . You should get a smooth thickened sauce .

9Season with salt and pepper and serve with rice , noodles or sautéed potatoes