This is an amazing recipe, it is simple, quick, low in fat and tastes wonderful! It contains very few calories, particularly if you use skinless chicken breasts, and the chicken stays beautifully succulent. Use organic chicken if you can, as you will find the flavour superior. Serve it with a crisp green salad, and plenty of crusty bread to mop up any juices, trust me, you will want seconds! The following quantities serve 2.

Ingredients

• 2 Lemons, juiced and zested
• 1 Chicken stock cube
• 2 Cloves of garlic, finely chopped
• 1 tsp Fresh marjoram, chopped
• 1 tsp Fresh thyme, chopped
• 1 tbsp Sherry
• 2 tbsp Olive oil
• Black pepper, freshly ground
• 2 Chicken breasts

Method

1. Mix the juice and zest of the lemons with all ingredients apart from the chicken breasts. Add 4 tbsp cold water.
2. Add the chicken breasts to the marinade, cover and leave overnight if possible.
3. Remove the chicken breasts from the marinade and dry fry for 10 minutes on each side, over a medium heat.
4. Add the marinade to the frying pan, and evaporate the juices off, until a sauce of the required thickness is achieved.
5. Serve the chicken breasts with the lemon sauce poured over the top.