Chicken in Lemon & Garlic

Ingredients

• 4 large, skinless, boneless chicken breast
• 5 Tbsp Spanish Olive Oil
• 1 Onion, finely chopped
• 6 Garlic Cloves, minced
• Grated rind of 1 Lemon, Finely pared rind of 1 Lemon and juice from both lemons
• 4 Tbsp chopped fresh flat-leaf parsley, plus extra to garnish
• salt & pepper
• lemon wedges and crusty bread to serve

Method

1. Using a sharp knife, slice the chicken breast widthwise in thin slices. Heat the Olive Oil in a large, heavy bottom skillet, add onion and cook 5 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds until aromatic.
2. Add the sliced chicken to the skillet and cook gently for about 10 minutes or so. Stir from time to time until all the ingredients are lightly browned and chicken is tender.
3. Add the grated lemond rind and the 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, stir in the parsley, and season to taste with salt & pepper.
4. Transfer the chicken in lemon and garlic, piping hot, to a warmed serving dish. Sprinkle with the pared lemon rind, garnish with the parsley, and serve with lemon wedges fro squeezing over the chicken, accompanied by chunks of slices of crusty bread for mopping up the lemon and garlic juices.

I have, on previous occasions,  served this sabrosito dish over a bed of rice and Quinoa. It pairs up nicely with a glass of dry white whine such as Rioja. If you're pressed for time, make the dish earlier. Just omit the parsely until after the dish is reaheated.

Credits: this recipe comes from a book I love entitled "Spanish." It has a collection of beautiful Spanish recipes.