Lemon and Mint Chicken

    20 minutes

    This is a wonderful recipe that is perfect for summer when the fresh mint is taking over the garden! Serve with hot white rice.

    67 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
    • 1 clove garlic, crushed
    • 1/2 cup (60g) plain flour
    • 125g margarine
    • 1/4 cup (65ml) fresh lemon juice
    • 1/2 cup chopped fresh mint leaves

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat and shake off excess.
    2. Heat the margarine in a large frypan over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes just until the chicken is cooked through. Do not overcook the chicken or it will be tough.

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    Reviews in English (50)


    This was a pleasant experience all the way around. The taste was fresh and delightful and the recipe so easy to do my daughter has re-created it several times to impress her friends. Try it with a lemon/herb rice and sesame green beans. Letting the chicken "steam" in the pan gives it a nice texture.  -  17 Oct 2006  (Review from Allrecipes USA and Canada)


    This is one of my favorite recipes. We had a profusion of mint growing in our herb garden that needed to be eaten and this chicken recipe hit the spot! I kept the chicken breasts whole and used butter instead of margarine. Fabulous recipe. Thank you mom for me!  -  11 Jun 2008  (Review from Allrecipes USA and Canada)


    A simple, delicious meal. I added salt and pepper to the garlic and flour mix and let it lie for about ten minutes. The mint and lemon complemented each other perfectly. I would cut the margarine in half next time. Added a bit of chilli powder at the end. Thanks for sharing!  -  29 Nov 2008  (Review from Allrecipes USA and Canada)