Serves 2
Preparation time: 20 minutes
Cooking time: 20 minutes
Cost per recipe: Serves 2 for under R80
Ingredients:
- 4 eggs
- 2 chicken breasts
- 45 ml (3 tbsp) cake flour
- Olive oil, for frying
- Salt and pepper
- 60 ml (¼ cup) butter or margarine
- 2 garlic cloves, crushed
- 125 ml (½ cup) chicken stock
- Zest and juice of 1 lemon
Method:
- Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 6 minutes, for soft boiled. Cool under cold running water. When cool enough to handle, peel.
- Cut each chicken breast through the width, so you end up with 4 thinner pieces. Mix through the flour.
- Heat a splash of oil in a large frying pan on medium high and fry the chicken for about 4 minutes on each side or until golden brown. Season with salt and pepper. Keep aside.
- Add the butter/margarine and garlic to the frying pan and fry for 1 minute. Stir in the stock, scraping the base to loosen any stuck bits. Bring to a boil.
- Stir in lemon zest and juice, to taste. Return the chicken with the eggs and heat through.
Serving suggestion:
Serve with steamed green beans and rice, couscous or pasta. Garnish with parsley and lemon slices.
