CALIFORNIA CHICKEN
| 1 tbsp | Vegetable oil |
| 4 | Skinless, boneless chicken breasts |
| 1 | Red onion, peeled and sliced |
| 1 | Yellow pepper, seeded and cut into thin strips |
| 3 tbsp | Lime juice |
| 1 tsp | Finely grated lime rind |
| 1 | Clove garlic, crushed |
| 1 tbsp | Clear honey |
| Black pepper | |
| ¼ pint | Hot chicken stock |
| Freshly chopped parsley, parsley sprigs and lime wedges to garnish |
| Heat oil in a large frying pan. Add chicken breasts. Cook for 5 minutes, or until evenly browned, turning chicken once during cooking. Transfer to a warmed plate. Cover chicken with foil to keep warm. |
| Add onion, yellow pepper, lime juice, lime rind, garlic, honey, black pepper and half the stock to frying pan. Place over medium heat for 5 minutes, stirring constantly. |
| Return chicken to pan. Add remaining stock, cover pan with lid. Cook gently for 10 minutes, or until chicken is no longer pink in centre. |
| Transfer chicken, cooking liquid and vegetables to a warm serving plate. Garnish with chopped parsley, parsley sprigs and lime wedges. |