Lemon Chicken With Baby Marrow

by Bernadette Longueira

By Bernadette Longueira

Lemon Chicken With Baby Marrow

The Chinese restaurant of the Panda Hotel in Tsuen Wan, Hong Kong, used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried, and served with the lemon-glaze sauce. Chicken recipes Lemon Chicken With Baby Marrow European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


6 skinless chicken breasts
¼ cup flour
½ teaspoon sea salt
Pepper to taste
1 teaspoon lemon pepper seasoning
2 cups diced baby Marrow
2 fresh lemons sliced
2 tablespoons honey
2 tablespoons butter, margarine or olive oil


1. Cover chicken breast with cling wrap and pound lightly
2. Combine flour, salt and pepper in a medium bowl
3. Gently toss each breast in the flour coating well.
4. Over medium heat melt butter in large deep frying pan
5. Saute on each side for 4 minutes until golden brown.
6. Remove from pan and place to one side on a plate.
7. Place the chopped baby marrow into the same pan.
8. Saute until the Baby marrow just turns soft.
9. Carefully remove from pan and set aside.
10. Place lemon slices flat into the pan.
11. Cook for 3 minutes on each side so that they start to caramelize.
12. Remove cooked lemons from pan and set aside.
13. Pour in the same pan the water and add the honey.
14. Heat and stir well together.
15. Allow to simmer for 2 minutes, and add butter.
16. Pour into a jug and set aside.
17. Arrange the chicken breast over the baby marrow.
19. Cover the chicken breast with the lemon slices.
20. Drizzle all the honey mixture over the whole dish.
21. Place in pre-heated oven 180° C for 15 minutes to heat through.
22. Serve with an apple and celery salad


Asparagus can be used instead of baby marrow. Saute the asparagus for 3 minutes or until the asparagus is bright green and is tender crisp.


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