Sticky citrus chicken

• skinless chicken breasts↗2
• plain flour↗1 heaped tbsp tbsp

  seasoned

• olive oil↗2 tbsp tbsp
• banana shallot↗1

  finely sliced

• carrot↗1

  cut into matchsticks

• fresh chicken stock↗0.5 x 500g tub
• lemon↗juice and zest 1

  juice and zest 1

• orange↗juice and zest 1

  juice and zest 1

• soy sauce↗1 tbsp tbsp
• clear honey↗1 tbsp tbsp
• cooked spring greens↗

  to serve

• steamed rice

  to serve

Step-by-step instructions

1. 1

   Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.

2. 2

   Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.

3. 3

   Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.