This fresh and zesty sauce is the perfect complement to chicken - throw in some greens to add some colour.
- Gently fry the chicken in the oil until golden brown. Then carefully remove and put on a plate.
- Toss the mushrooms and onion in the oil and add the wine. Simmer over a low heat and add a pinch of dill.
- Grate the lemon skin into the pan, and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15-20 minutes, until the chicken is cooked through.
- Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.
Time: 55 min
Some wines contain sulphites
Reproduced with the kind permission of the Foods Standards Agency.