One Pan Creamy Lemon Chicken

Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 minutes or until golden brown. Add garlic and cook, stirring, for 30 seconds.

Combine boiling water and Continental Stock Pot in a heatproof jug. Pour over chicken. Stir in lemon juice, honey and oregano. Bring to the boil, reduce heat to medium and cook, stirring occasionally for 5 minutes.

Add crème fraiche and lemon slices to pan. Cook for a further 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with parsley. Serve chicken and sauce over cooked pasta.