From Tapas by Susanna Tee. Serves 6-8 as part of a tapas meal so a couple of things are fudged to a guess, such as the French Bread. You can add a bell pepper to the mix and substitute the onion with 2 medium shallots for variety.

Ingredients

16	oz chicken breast
5	tbsp extra virgin olive oil
1	onion, finely chopped
6	garlic cloves, finely chopped
2	tbsp lemon rind
6	tbsp lemon juice
4	tbsp fresh parsley, chopped
1	tsp salt
1	tsp black pepper
3	slice French Bread

Directions

1. Heat the olive oil in a large, heavy bottom skillet.
   
   
2. Using a sharp knife, slice the chicken breasts widthwise into very thin slices.
   
   
3. Add the onion to the skillet and cook for 5 minutes, or until softened but not browned.
   
   
4. Add the garlic and cook for an additional 30 seconds.
   
   
5. 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.
   
   
6. Add the grated lemon rid, 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.
   
   
7. Remove the skillet from the heat, stir in the parsley, and season to taste with salt and pepper.
   
   
8. Transfer to a warmed serving dish and garnish with parsley, lemon wedges and pared lemon rind if desired.
   
   
9. Serve immediately with slices of a crusty bread for mopping up the lemon and garlic juices.
   
   

Categories

Chicken, Citrus, Breads, First Course, Spanish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar

Bad points High in sodium