Lemon Pepper Chicken With Lemon Wine Sauce

Total Time
Prep 10 mins
Cook 25 mins

This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

Ingredients Nutrition


  1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.
  2. Sauce.
  3. While chicken is cooking make sauce.
  4. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
  5. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
  6. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
  7. To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.
Most Helpful

What a great new way to serve up chicken breasts, something that we have around here quite a bit! I'm not big on the chilies, but it's recipes like that that help me get more used to them, & I'm a really hugh fan of lemon pepper, so . . . Thanks for a great keeper recipe! [Tagged, made & reviewed in Make My Recipe tag]

Sydney Mike June 19, 2009

This is a quick and easy recipe to put together. We enjoyed it...but the sauce flavour was not what I was expecting from these ingredients. And I think it had something to do with the ratio of lemon juice/honey/brown sugar. Thank you for sharing. I made this for New Kids on the Block tag game.

luvcook'n April 06, 2009

We really enjoyed this (though if the DM hadn't been dining I would have used at hotter chilli) but she even surprised eating up all the sauce with its tary flavour. My only trouble was in cooking the the chicken (nothing new - can do it in kebabs, stir fries or in the oven but have to do in the fry pan and I have troubles) but we got there took about 35 minutes to cook through [breasts were about 220gm each skinless] but were still moist - as first for me [usually dry or undercooked]. I prepared all the ingredients early in the afternoon so everything was measured out ready to go and it made for a meal that took as long to cook the chicken breasts, thank you The Flying Chef, made for Edition 7 - Make My Recipe.

I'mPat April 03, 2009