British Chicken Main course

Hot Chocken Tickety Breasts

Flatten out chicken breasts between 2 sheets of cling film using a rolling pin or meat mallet. Cut into strips.  Season flour with salt, pepper and the grated lemon rind- dust the chicken pieces, shaking off excess flour.

Heat the oil and butter in a large non-stick frying pan and brown the chicken pieces. Add the whisky, flambe and allow to burn off. Add lemon juice and honey, mix through and season if necessary.

Serve with Special Potatoes.

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