I have this memory of my brother loving lemon pepper on bread for an after school snack along with a passion for 2 minute noodles. I feel like my memory is fooling me because lemon pepper on bread seems like such a weird thing for a school boy to like.
Since leaving home I haven’t really used lemon pepper and this lemon pepper chicken skillet by Becky of Becky’s Best Bites has me wondering why not. It is such a genius idea, mixing pepper with lemon zest. A zing of pepper offset by the tang of citrus. It is a pretty easy recipe to make though I did have a bit of problem with my onions getting a bit crispy rather than translucent as you can see from the picture. I was worried that it would taste a bit burnt but the onions came out with a bit of a caramelized flavour. The wine and chili certainly give a sweetness to contrast the lemon pepper. As an added bonus the dish is only about 230 calories.
I loved the flavour of this recipe, it leans towards the European side without being overloaded with tomato or cheese.I know there are lots of lovely European recipes out there but I find that pasta aside they often require quite a bit of work, especially when compared with Asian recipes. I wonder why that happened and if it is just the recipes I see on the net. Maybe a quick European meal consists of cheeses and antipasto rather than cooked meals.
To make this for I used the following ingredients:
- 1 tsp of olive oil
- 1/4 of a brown onion, diced
- 1 tsp of minced garlic (equal to 1 clove)
- 140g of skinless, boneless chicken breast cut into bite sized pieces
- 1 tsp of lemon pepper
- 1/4 tsp of dried chili flakes
- salt and pepper to taste
- 2 tbs of white wine
- 2 tbs of chicken stock
- 1/2 tsp of fresh thyme leaves
I pretty much followed the recipe but as I mentioned above the onions were crispier than the original. I did deglaze but the reduced liquid you have to move quickly, it won’t take 2 minutes to reduce and not worry if you don’t get that much of the pan. Preparation time is 10-15 minutes – it always takes me forever to get the thyme leaves of the stems but as I shared on Instagram my Mum has bought me a new gadget for doing that which I have yet to try out. Cook time is about 15 minutes.