Today’s Tasty Pick: Lemon butter chicken and boiled eggs

Mondays don’t have to taste like leftovers from last week.

Let’s crank up the flavor and turn your kitchen into a full-blown flavour fest! This Lemon Butter Chicken is the ultimate combo of tangy citrus, rich butter, and just the right kick of heat — golden, juicy, and unapologetically bold.

But why stop there? We are dropping in some fire-kissed boiled eggs — because bland eggs are banned in this kitchen.

This dish is zesty, spicy, and dangerously comforting, the kind of meal that makes Monday your new favourite day.

How to make a Lemon butter chicken and boiled eggs

Serves: 2
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Cost per recipe: Serves 2 for under R80

Ingredients:

• 4 eggs
• 2 chicken breasts
• 45 ml (3 tbsp) cake flour
• Olive oil, for frying
• Salt and pepper
• 60 ml (¼ cup) butter or margarine
• 2 garlic cloves, crushed
• 125 ml (½ cup) chicken stock
• Zest and juice of 1 lemon

Method:

1. Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 6 minutes, for soft boiled. Cool under cold running water. When cool enough to handle, peel.
2. Cut each chicken breast through the width, so you end up with 4 thinner pieces. Mix through the flour.
3. Heat a splash of oil in a large frying pan on medium high and fry the chicken for about 4 minutes on each side or until golden brown. Season with salt and pepper. Keep aside.
4. Add the butter/margarine and garlic to the frying pan and fry for 1 minute. Stir in the stock, scraping the base to loosen any stuck bits. Bring to a boil.
5. Stir in lemon zest and juice, to taste. Return the chicken with the eggs and heat through.

Serving suggestion:

• Serve with steamed green beans and rice, couscous or pasta. Garnish with parsley and lemon slices.

*The image and recipe were supplied by The South African Poultry Association

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