Lemon shredded chicken

Based on 1 ratings

Christie

Community Member

“I think this recipe would be a great addition to the KitchenStories cook book because not only is it a quick, easy weeknight dinner that will please the whole family - it’s packed with flavour, it’s healthy and so versatile! It can be served with a salad, rice, pasta, anything (and left overs are just as good cold for lunch the next day)!This dish is also great because its different to your typical weeknight go to’s. Every night of the week should involve interesting good food! I hope you enjoy!”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
chicken breasts
onion
500 ml chicken stock
lemon
3 cloves garlic
180 g brown mushrooms
Handful of dried apricots
bay leaves
1 tsp Paprika
1 tsp ground nutmeg
Bunch of fresh basil
Bunch of fresh chives
1 tsp dried oregano
1 tsp sugar
1 tbsp soy sauce
1 tsp Worcestershire sauce
Knob of butter
salt
pepper
Metric
Imperial
  • Step 1/6

    Season and fry off chicken breast for 4 minutes each side
    • chicken breasts
    • Knob of butter
    • salt
    • pepper

    Season and fry off chicken breast for 4 minutes each side

  • Step 2/6

    Quarter the lemon, roughly chop onion basil and chives, crush garlic and add to the pan with chicken stock, sugar, bay leaves, nutmeg, paprika and oregano. Season with salt and pepper. Then put lid on and simmer over medium heat for 8 minutes. Stir occasionally.
    • onion
    • 500 ml chicken stock
    • lemon
    • 3 cloves garlic
    • bay leaves
    • 1 tsp Paprika
    • 1 tsp ground nutmeg
    • Bunch of fresh basil
    • Bunch of fresh chives
    • 1 tsp dried oregano
    • 1 tsp sugar

    Quarter the lemon, roughly chop onion basil and chives, crush garlic and add to the pan with chicken stock, sugar, bay leaves, nutmeg, paprika and oregano. Season with salt and pepper. Then put lid on and simmer over medium heat for 8 minutes. Stir occasionally.

  • Step 3/6

    Slice mushrooms and roughly chop apricots. Add to the pan with soy sauce and Worcester sauce. Simmer with lid on for 15-20 minutes, stirring and flipping chicken occasionally.
    • 180 g brown mushrooms
    • Handful of dried apricots
    • 1 tbsp soy sauce
    • 1 tsp Worcestershire sauce

    Slice mushrooms and roughly chop apricots. Add to the pan with soy sauce and Worcester sauce. Simmer with lid on for 15-20 minutes, stirring and flipping chicken occasionally.

  • Step 4/6

    The sauce will have now reduced. Take the chicken out and shred wit two forks.

    The sauce will have now reduced. Take the chicken out and shred wit two forks.

  • Step 5/6

    Stir all the shredded chicken back into the sauce.

    Stir all the shredded chicken back into the sauce.

  • Step 6/6

    Serve with chives and basil sprinkled over.

    Serve with chives and basil sprinkled over.