Pan-fried lemon chicken recipe
 This delicious lemon chicken recipe comes together in under 30 minutes – a real weeknight winner. 4 chicken breasts2 tbsp olive oil1 lemon, juice only200ml/7fl oz white wine or chicken stock20g/½oz buttersalt and freshly ground black peppercherry tomatoes, to serverocket, to serve 4 chicken breasts 2 tbsp olive oil 1 lemon, juice only 200ml/7fl oz white wine or chicken stock 20g/½oz butter salt and freshly ground black pepper cherry tomatoes, to serve rocket, to serve Method Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts.Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature.Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate.Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place one of the chicken breasts between two pieces of baking paper and bash it with a rolling pin until just under 1cm/½in thick. Repeat with the other chicken breasts. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Place the chicken into a large dish and add the olive oil, lemon juice and plenty of salt and pepper. Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6–8 minutes until golden, turning every 2–3 minutes so it doesn’t burn. To help get an even colour, gently press down on the chicken with a spatula. Once cooked, remove from the pan and set to one side on a warm plate. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Add the wine to the pan and mix well to get all the chicken bits off the bottom. Cook for 2–3 minutes until thick and bubbling. Turn the heat off and add the butter and plenty of salt and pepper. Stir together until you have a glossy sauce. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Spoon over the chicken and serve immediately with cherry tomatoes and rocket on the side. Recipe tips Serve alongside some steamed potatoes, brown rice or pasta for a more substantial meal.