Chicken in lemon and garlic

Ingredients for 6 servings:

• 4 large boneless, skinless chicken breasts
• 5 tbsp olive oil
• 1 large onion(s), finely chopped
• 7 cloves garlic, finely chopped
• 2 lemon(s) (organic), zest and juice
• 4 tbsp parsley, flat, freshly chopped
• some parsley for garnishing
• salt and pepper
• 8 lemon corners
• n. B. Bread(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

based on a Spanish tapas recipe

Using a sharp knife, slice the chicken breasts widthwise into very thin pieces. Heat the olive oil in a large pan, add the onions, and sauté for 5 minutes, or until the onions are soft but not browned. Add the garlic and simmer for another 30 seconds. Now add the chicken and cook over low to medium heat for 5-10 minutes, stirring occasionally until all the ingredients are lightly golden brown and tender. Add the lemon juice and grated lemon zest and bring to a sizzle. Mix everything together with a wooden spoon. Remove the pan from the heat, add the parsley, and season with salt and pepper. Transfer the whole thing to a warmed dish while it’s still piping hot. Sprinkle the grated lemon zest over the top and garnish with parsley. Serve with lemon wedges to drizzle with the juice and coarse slices of fresh bread to absorb the liquid. If that’s not enough for you, you can serve it with rosemary potatoes. On a tapas evening, other delicious small dishes also taste good.