Lemon Pepper Chicken With Lemon Wine Sauce

"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."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
1 cup sauce




  • 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.
  • Sauce.
  • While chicken is cooking make sauce.
  • Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
  • Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
  • Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
  • To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

Questions & Replies

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  1. 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]
  2. 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.
  3. 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.


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