|4 large skinless, boneless chicken breasts
5 tbsp Spanish olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
grated rind of 1 lemon, finely pared
rind of 1 lemon and juice of both lemons
4 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
salt and pepper
lemon wedges and crusty bread, to serve
Using a sharp knife, slice the chicken breasts widthways into very thin slices. Heat the olive
oil in a large, heavy-based frying pan, 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 frying pan 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 the lemon juice and let it bubble. At the same time, deglaze the
frying pan by scraping and stirring all the bits on the bottom of the pan into the juices with a
wooden spoon. Remove the pan from the heat, stir in the parsley and season to taste with salt and
Transfer, piping hot, to a warmed serving dish. Sprinkle with the pared lemon rind, garnish with
the parsley and serve with lemon wedges for squeezing over the chicken, accompanied by chunks or
slices of crusty bread for mopping up the juices.