Meryl's Sticky Lemon Chicken

A wonderful recipe that Meryl modified from the fantastic Gordon Ramsay's wonderful cookery book "Fast Food". Once you try this version, do rush out and get Mr. Ramsay's book so you can make the dish his way. I hear that you don't have to curse to cook like Ramsay. Sticky Lemon Chicken is as amazingly fast to make as it is delicious. The nutrition facts for Meryl's version are at Calorie Count!

Sticky Lemon Chicken

Ingredients:

4 chicken breasts

4 chicken thighs

1 t sea salt*

1 t black pepper

1 tbsp olive oil

10 garlic cloves, sliced

1 t dried thyme

1 t Sherry (this is an as you like it amount. If you are not a Sherry person, you can use a splash of white vinegar, but if you like Sherry, do feel free to use quite a bit more and let it reduce a bit after adding it.)

2 tbsp soy sauce, dark (low sodium for those on low sodium diets, but if you make the salt and soy sauce change, do remember that the nutrition facts are based on if you salted the whathaveyou out of it)

3 tbsp honey

1 lemon, sliced as thin as you can

1 c flat leaf parsley, chopped

Directions:

Sprinkle the chicken with *salt and pepper - if you are on a low sodium diet do feel free to give the salt a skip entirely as there is enough flavor in this dish to rock your socks.

Heat the olive oil in a large saute pan. When the oil is hot (don't let it smoke!), brown the chicken pieces over a high heat with the garlic and thyme for about 3 minutes on each side until golden brown. If it's not browning in that time, your heat is too low, so raise the temp. If your pan is not roomy enough to give space between the chicken pieces, brown in a couple batches - just put the first batch on a plate to wait.

Put all the chicken to the pan, add the sherry and reduce to a simmer. Sprinkle with soy sauce and honey and shake the pan to mix...ok, stir if you are not a chef and a skilled pan shaker.

Buy it here!

Heat a little water (a few tablespoons to 1/4 cup max and add to the pan with the lemon slices. The liquid will reduce a bit and thicken, which will take about 10 minutes, but keep on simmering until the chicken is cooked through.

Put the chicken on your prettiest platter and sprinkle over the chopped parsley. Parsley is good for you so use a lot and eat it!

Remember, to see the real Ramsay way to make this dish, get the book.This is what you will look for. Worth every penny.