Citrus, and the grapefruit found in Alley Kat’s Summer Ale, calls for a flavourful chicken with a healthy dose of lemon. Do your yardwork, then cook up a little reward to go with your beer.

Breaded citrus chicken breast

500 gr chicken breast cut in chunks

1/4 cup flour

3/4 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1 tbsp olive oil

1 tbsp canola oil

1/4 cup lemon juice

1 tsp unsalted butter

1 tbsp thinly chopped fresh parsley

3/4 cup chicken bouillon

Mix the flour with paprika, salt and pepper in a large bowl. Place the chicken pieces in the bowl and roll them in the mix. Shake the chicken to remove any excess seasoned flour.

Pour the oil into a skillet at medium-to-high heat. Add the chicken and sauté until it’s golden in colour. Remove the chicken and keep it warm.

Add the bouillon and lemon juice in the skillet. Reduce for one minute while scraping the bottom of the skillet. Place the chicken chunks back into the skillet and reduce the heat to medium for two minutes.

Add the parsley and serve with mash potatoes.

Preparation time: 15 minutes

Cooking time : 8 minutes

Serves four