This simple recipe is good enough to make you want to lick your fingers! The total prep time was about 25 minutes followed by an hour or so of marination, and the cooking time was about another 20 to 25 minutes because I used about 1.5KG of chicken. Should take a lot less time for for a single serving.
- One boneless, skinless chicken breast sliced and filleted into two thin fillets (About 150 grams worth of chicken in all or so)
- Juice of 2 medium sized lemons
- Some lemon rind, finely chopped
- Juice of half an orange
- Some milk
- Some sweet soy sauce
- 2 tablespoons of olive oil
- Some parsley or corriander, finely chopped
- Some dried thyme
- Salt and black/white pepper to taste
Refer to my previous recipe for the mashed potatoes
Marinating & Prepping The Chicken:
- Wash the chicken breast properly and fillet into two. Make sure both fillets are evenly thick. If they aren’t, fillet off the bits that are thicker, and use them for bite sized chunks for tasting the sauce! 😉
- Pour the lemon and orange juices into a bowl you can marinade the chicken in, along with the lemon rind. Then mix the other ingredients in.
- Make sure you have enough marinade because that’ll be used to make the sauce later. Keep tasting it and making adjustments till you have the right flavor, then add in the chicken and leave it to marinade for about an hour.
Prepare the mashed potatoes using my previous recipe.
Frying The Chicken:
- Take the chicken out of the fridge and let it come to room temperature.
- Grab a small frying pan and without adding any oil or removing any of the marinade from the chicken pieces, fry it on medium to high heat till it’s color changes to something resembling the pic. It’ll be somewhat tan, and darker in some areas. I fried mine on medium heat for about 5 to 6 minutes.
- Once done, put the chicken onto a plate.
Making The Sauce:
- Take the leftover marinade, add some water and milk into it, then add some more herbs in to increase the flavor. Add some BBQ sauce in as well for a more smokey flavor. Use whatever you have available.
- Once mixed properly, pour it into the frying pan you fried the chicken in and reduce it over simmering heat.
- Take it off the heat and pour it into a bowl once it comes to a nice, thick consistency somewhat like ketchup. I added some more oil into mine, which you can see in the picture, so don’t make that mistake!
Arrange the chicken on a plate, and pour some of the sauce on it, as well as on the side. Make some nice quenelles of the mashed potatoes and drop them next to the chicken. Sprinkle all of it with some fresh herbs if you have them. You can also serve some steamed or blanched veggies like carrots, cauliflower or asparagus with this. It goes great with a wheat, parmesan oregano roll.