Summary

Ingredients

• 4 large skinless chicken breasts
• 5 tablespoon olive oil
• 1 large onion (s), finely chopped
• 7 cloves garlic, finely chopped
• 2 lemon (s) (organic), the zest and juice it
• 4 tablespoon parsley, smooth, freshly chopped
• some parsley for garnish
• salt and pepper
• 8 lemon (s) corners
• bread (s)

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Instructions

1. With a sharp knife, cut the chicken breasts widthways into very thin pieces. Heat the olive oil in a large pan, add the onions and sweat for 5 minutes or until the onions are soft but not brown. Add the garlic and simmer for another 30 seconds.
2. Now add the chicken and cook on low to medium heat for 5 - 10 minutes. Stir occasionally until all the ingredients are light golden brown and tender.
3. Add lemon juice and grated lemon zest and bring to sizzle. Mix everything with a wooden spoon. Now remove the pan from the heat, add the parsley and season with salt and pepper.
4. Transfer everything boiling hot in a preheated bowl. Sprinkle the scraped lemon zest on top and garnish with parsley.
5. The dish is served with the lemon wedges to drizzle over the juice and coarse slices of fresh bread to absorb the brew. If that`s not enough for you, you can serve rosemary potatoes with it. Other delicious small dishes also taste good on a tapas evening.