Dinner Party for Two

I love cooking for guests.  I get so much joy in preparing a meal with love and having the person on the other end enjoy it.  Wow – I feel like an official grown up!

Tonight I invited my pseudo sister and good friend, Erin over for a fun little home-cooked meal.  I found this recipe last week on How Sweet It Is and couldn’t wait to try it.

What a great evening.  I love relaxing nights with good food, sweet dessert and great girl time.

I love the lemon and honey combination in this dish.  The flavor has a subtle punch of lemon but is soothed with the honey.  YUMMM.

Here’s what you’ll need:

  • 4 boneless skinless chicken breasts, cut into pieces
  • 1/4 cup olive oil + 3 tablespoons
  • 3 tablespoons honey + more for dripping/drizzling
  • the juice of 2 large lemons
  • 1 tablespoon fresh lemon zest + 2 teaspoons
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup all-purpose (or whole wheat) flour
  • 2 tablespoons cornstarch
  • Brown Rice

* Make your rice at some point.  I used minute brown rice, so it took about 7 minutes to prepare.

In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together.


Cut your chicken into little pieces. Add chicken pieces to a ziplock bag and pour marinade over top.

***The recipe recommends that you let sit for 30 minutes – 2 hours.  If you are like me and you don’t read the directions ahead of time and your guest is standing over you while you get to this step, it’s ok if you marinade for a quick 20 minutes.  It still tasted GREAT!

When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well.

Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.

To serve I made brown rice and drizzled some honey and lemon zest on top.  You can also mix a few tables of honey and lemon zest for dipping.

Crispy Honey Lemon Chicken

  • 4 boneless skinless chicken breasts, cut into pieces
  • 1/4 cup olive oil + 3 tablespoons
  • 3 tablespoons honey + more for dripping/drizzling
  • the juice of 2 large lemons
  • 1 tablespoon fresh lemon zest + 2 teaspoons
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup all-purpose (or whole wheat) flour
  • 2 tablespoons cornstarch
  • brown rice

In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.

When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.

Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.

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Comments

  1. What a perfect way to party! This all looks so good:)

  2. That looks easy and good! I’ll be trying this one for sure! Thanks for stopping by http://www.solesofamom.com :) Deana

  3. You have an amazing repertoire! I can’t wait to try this and many other recipes of yours :)

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