Transfer everything to the small bowl of a food processor and blitz until you have smooth, spreadable paste (similar to lemon curd - add extra water if needed). You’ll make more than you need. Store in a sterilised jar, refrigerate, for up to a month.

Transfer to the egg - white bowl and continue with the remaining chicken breast. Stir everything together gently to coat, then marinate for at least 1 hour or refrigerate overnight if you are getting ahead.

Bring to the boil, then cook for 15 minutes, stirring a couple of times, until reduced by about a third. Measure out roughly tbsp of the sauce into a small bowl, add the cornflour and whisk until there are no lumps. Whisk this back into the saucepan and cook for 1 minute on medium high, whisking continuously, until smooth and thickened slightly. Remove from the heat.

Heat the sunflower oil in a large high sided frying pan over a medium high heat. Once hot, fry two or four chicken breast depends of the size of the pan and cook for 3 minutes per side, or until nicely browned and just cooked through. Transfer to a plate lined with kitchen with kitchen paper. Continue cook the remaining chicken breast.

Pour off the oil into a bowl, add the lemon sauce to the frying pan and bring to a simmer on a medium high heat. Put back the chicken breasts and cook for just 3 minutes, gently turning them halfway through.