1 package of chicken breast (3 breasts)
2 Tbsp olive oil
2 green onions
1 lemon (both zest and juice will be used)
1/2 C Water
1-2 tsp chicken broth concentrate (I use Better Than Bouillon Chicken Base)
1 tsp honey
1-2 Tbsp capers
1 handful of parsley
Pour the oil into a frying pan and heat on medium. Slice the chicken breasts.
Dust a plate with flour and dip the chicken, both sides.
Add to the hot oil and fry 2-3 minutes on both sides until golden brown. Remove and place on plate.
While the chicken is cooking, cut the green onions into rings using the white and light green parts only. Zest the lemon. Chop the parsley. Heat the water until boiling in the microwave and add in the chicken broth concentrate. Chop the parsley and the capers (this helps to dispurse the flavor).
Remove any excess oil or add some to the pan until you about about 1 tsp of oil. Add the green onions and cook until fragrant.
Add the chicken broth and let it reduce until there is very little liquid left.
Add in the honey. You can pour directly from the bottle. Cut the lemon in half and juice it over the pan. I love a wooden reamer because it is cheap and works great. If you juice it with the cut side up then squeeze it with the cut side in the palm of your hand, it helps to keep the seeds out.
Turn off the heat and mix in the parsley, capers and lemon zest.
Spoon the sauce over the chicken and serve.