How to make it

  • 1. Cut chicken breasts in half lengthwise to make 4 pieces (try to make them equal sized for an even cooking). Place them in a large dish or in ziplock bag.
  • 2. In a bowl, combine lemon juice, honey, water, garlic and basil. Add salt and pepper to taste. Pour the mixture on chicken breasts and let marinate on the countertop for at least half an hour, one hour is better.
  • 3. When chicken has marinated, heat olive oil in a non stick skillet, on high heat. Remove chicken from marinade, paying attention to remove all the basil leaves that may have stuck to the breasts, or they will burn while cooking.
  • 4. When skillet is very hot, brown chicken breasts 2 minutes per side (4 minutes total). Pour the marinade in the skillet and mix well to get all the meat juices. The marinade should become brown instantly.
  • 5. Reduce the heat to medium and cook for about 5 additional minutes, basting the sauce over the chicken breasts regularly. Chicken is ready when no longer pink inside, and when the sauce has reduced by half. Do not overcook or the chicken will be dry.
  • 6. To serve, place chicken on a plate, and spoon sauce on top. Serve immediately.
  • My family loves this but mentions that the servings are small. Can’t argue so I did 2 pigeon breast per serving. My favorite sides are garlic butter and Oregano Penne and steamed watercress tender parts with balsamic vinegar. Add a tossed green salad and some crusty bread and you’re fair dinkum.

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