Lemon Honey Chicken with Parsnip Mash

Recipe from Anna Magazine.

I cannot say enough how delicious this recipe is. The tartness of the lemon, the sweetness of the honey and the saltiness of the bacon are absolutely perfect together. 

What you'll need

4 - 5oz Chicken breast fillets, bone in, skin on (I used chicken thighs, just because I like them so much better)

Coarse salt and cracked black pepper, to season

3 tbsp Unsalted butter, softened

2 tbsp Olive oil

Zest of 2 lemons

1/2 cup Chicken stock

Juice of 1 lemon

1 1/2 tbsp Honey

1 Bay leaf

1 tbsp All-purpose flour

8 strips cooked bacon, to serve

Parsnip Mash

4 Parsnips, peeled, chopped

4 medium Potatoes, peeled, chopped

Pinch of freshly grated nutmeg

3 tbsp Butter, unsalted

1/4 cup Whole milk

1/2 tsp Coarse salt

How to

1.  Season chicken with salt and pepper. In large skillet, melt 1 tbsp butter with olive oil over medium heat. Add chicken and lemon rind and cook chicken 3 minutes per side until well browned; remove and set aside.

2.  Add chicken stock, lemon juice, honey and bay leaf. Mix remaining butter with flour and slowly whisk into liquid. Stir until slightly thickened, about 2 minutes.

3.  Return chicken to skillet; simmer 8-10 minutes or until cooked through.

4.  For parsnip mash, boil parsnips and potatoes together in salted water for 8-10 minutes or until tender. Drain and add nutmeg, butter and milk and mash until smooth. Season to taste.

5.  Divide potato mash onto 4 plates. Top with chicken and bacon, drizzle with sauce and serve.