Lemon Tarragon Chicken on Corn Rice

Serves 4

Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.

Heat the oil in a saute pan.

Add the chicken and brown over a medium-high heat, turning occasionally.

Add the onions, lemon juice and zest and the simmer sauce.

Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.

Add the tarragon.

Rice: Cook enough rice for 4 people.

Place 1 tbsp olive oil into a saute pan or wok. Add the pepper, corn and rice.

Stirfry until hot. Serve onto heated plates topped with the chicken and lemon tarragon sauce.

MEAL INGREDIENTS	Qty	Price
Greggs Herbs Tarragon Dried		Out of stock Out of stock
Wattie's Corn Whole Kernel		$2.00 ea	was $2.60
$2.00 ea	was $2.60
Champion High Grade Flour		$4.00 ea
$4.00 ea
Countdown Onions Brown		Out of stock Out of stock
Fresh Produce Capsicum Red		$1.70 ea
$1.70 ea
Lee Kum Kee Recipe Base Lemon Chicken		$2.49 ea
$2.49 ea
Sun Rice Long Grain Rice Premium		$2.89 ea
$2.89 ea
Countdown Chicken Drumsticks Value Pack Large Pk		$5.50 kg
$5.50 kg
Fresh Produce Lemons Imported		Out of stock Out of stock

PANTRY	Qty	Price
Greggs Pepper Lemon Seasoning		$2.10 ea
$2.10 ea
Lupi Olive Oil Pure		$8.60 ea
$8.60 ea

Poultry