4 large skinless, boneless chicken breasts
5 tsp Spanish olive oil
1 onion finely chopped
6 garlic cloves, finely chopped
grated rind of 1 lemon, finely pared rind of lemon, and juice of both lemons
4 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
salt and pepper to taste
lemon wedges and crusty bread to serve
Using a sharp knife, slice the chicken breasts widthwise into very thin slices. Heat the olive oil in a large heavy-bottom skillet, 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 skillet and cook gently for 5-10 minutes, stirring occasionally until all the ingredients are lightly browned and the chicken is tender.
Add the grated lemon 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 with salt and pepper to taste.
Transfer the chicken in the lemon and garlic, piping hot, into 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 of crusty bread.Source: The Tapas Cookbook