Ingredients

• 500 g chicken pieces
• Juice of 2 lemons (plus extra for finishing)
• 60 g plain flour (approx., for coating)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 250 ml water (plus extra as needed)
• Salt, to taste
• 4–6 fresh basil leaves
• Optional: extra lemon wedges, for serving

Instructions

1. 1Place the chicken in a bowl with the juice of 1 lemon. Let it marinate briefly, then drain well.
2. 2Lightly coat the chicken pieces in flour, shaking off the excess.
3. 3In a large skillet, melt the butter with the olive oil over medium heat, being careful to avoid splattering.
4. 4Add the floured chicken to the pan and cook for a few minutes until lightly golden.
5. 5Pour in 250 ml of water and squeeze in the juice of 1 lemon. Stir gently.
6. 6Add salt to taste. Stir and lower the heat to a gentle simmer.
7. 7Allow the chicken to cook over low heat. Add more water if the sauce reduces too quickly.
8. 8Rinse the basil leaves and add them whole to the pan.
9. 9Continue cooking slowly, stirring occasionally, until the chicken is fully cooked and the sauce begins to thicken and turn creamy.
10. 10Increase the heat briefly to form a light crust on the chicken. Add a final squeeze of lemon.
11. 11Transfer the chicken to a plate, spooning over the sauce. Garnish with additional basil or lemon wedges if desired.