100g flour cup all-purpose flour
1/2 tsp salt
1 Tsp black pepper
4 Rangitikei free-range Chicken breasts, cut into large pieces
2 Tsp unsalted butter
2 tsp lemon pepper seasoning
2 Tsp honey
2 tsp Italian flat-leaf parsley, finely chopped
3 thyme sprigs
8 baby potatoes
Toss chicken through the flour, salt and pepper until evenly coated.
In a large pan add the butter and a little oil, add the chicken and sprinkle with lemon seasoning. Brown chicken on both sides.
Lower the heat; add the lemon slices and start to caramelise then add the honey and glaze add chicken back to pan and glaze. Sprinkle with thyme and serve
Serve with some crushed potatoes.