Chicken with Lemon and Coriander
1 x 1.2 kg chicken, quartered
2 tablespoons plain flour
freshly ground black pepper
2 tablespoons olive oil
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons chopped coriander
2 cloves garlic, crushed
1 tablespoon cream
1. Dust chicken pieces with combined flour and pepper. Shake off excess.
2. Heat oil in pan. Add chicken pieces. Cook on both sides until golden. Reduce heat.
3. Add chicken stock, lemon juice, coriander and garlic. Simmer chicken for 15-20 minutes or until cooked.
4. Remove chicken pieces from pan. Keep warm. Stir cream into pan. Boil quickly until slightly thickened.
Serve chicken with sauce, noodles and a salad.
Recipe from “Tempting Chicken Cookbook” by Family Circle.