| Servings |
servings
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Ingredients
- 4 large Chicken Breasts skinless, boneless
- 5 Tablespoons Olive Oil Spanish
- 1 Onion finely chopped
- 6 cloves Garlic finely chopped
- 1 Lemon grated rind, plus juice
- 1 Lemon pared rind, plus juice
- 4 Tablespoons Parsley chopped fresh flat leaf, plus to garnish
- Salt
- Pepper
- Lemon Wedges
- Crusty Bread to serve
Ingredients
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Instructions
- Using a sharp knife, slice the chicken breasts widthwise into very thin slices. Heat the olive oil in a large, heavy-bottom skillet, then add the onion and cook for 5 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds.
- Add the sliced chicken to the skillet and cook gently for 5-10 minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.
- Add the grated lemon rind and lemon juice and let it bubble. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet into the juices with a wooden spoon. Remove the skillet from the heat, then stir in the parsley and season to taste with salt and pepper.
- Transfer the chicken in lemon and garlic, piping hot, to a warmed serving dish. Sprinkle with the pared lemon rind and garnish with the parsley. Serve with lemon wedges for squeezing over the chicken, accompanied by chunks or slices of crusty bread for mopping up the lemon and garlic juices.
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