Lemon chicken recipe
 150ml/5½fl oz chicken stock2 lemons, zest and juice1 tbsp dry sherry1 garlic clove, left whole4 x 150g/5½oz chicken breasts, skin removed 150ml/5½fl oz chicken stock 2 lemons, zest and juice 1 tbsp dry sherry 1 garlic clove, left whole 4 x 150g/5½oz chicken breasts, skin removed 250ml/9fl oz chicken stock4 tbsp caster sugar4 lemons, zest and juice1 tbsp cornflour, mixed to a paste with a little watersalt and freshly ground black pepper75g/2¾oz butter 250ml/9fl oz chicken stock 4 tbsp caster sugar 4 lemons, zest and juice 1 tbsp cornflour, mixed to a paste with a little water salt and freshly ground black pepper 75g/2¾oz butter 200g/7oz ready-made egg-fried rice 4 spring onions, trimmed, finely chopped 200g/7oz ready-made egg-fried rice 4 spring onions, trimmed, finely chopped Method For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering.Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly. For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes.Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper.Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides. To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion. For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering. For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering. Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly. Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly. For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes. For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes. Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper. Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides. Heat the butter in a frying pan over a medium heat. Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides. To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion. To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion.