Lemon Garlic Chicken

As requested: a stovetop recipe. A friend of mine teaches English in Korea and requested more stovetop recipes because they don't have ovens in Korea! Or at least, not in her apartment.

This is one of my favourites - it's quick and easy to make, but you would never think it to taste it.......



Lemon Garlic Chicken
Serves 2

• 2 chicken breasts cut into thin strips
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 lemons, use zest of one lemon and use juices of both
• 2 tbsp extra virgin olive oil
• 2 tsbp chopped fresh parsely
• Salt and pepper

When cooking the chicken it is best to use a flat-bottomed, stainless steel, heavy skillet, rather than a non-stick pan, with a wooden spoon to properly deglaze the pan (it will taste better this way!)

Pour olive oil into the pan and heat at medium to medium high (remember, if your olive oil smokes - turn it down! It's too high. Olive oil smokes at 325°). Add onions, let cook for a few minutes, but not until browned. Add chicken, brown. (*note: do not overload the pan, or else the chicken will not brown. Cook in batches if necessary. Divide the onion so there's some in each batch).

Once chicken is browned (if you have done multiple batches you can throw it all in the pan at this point) add the juices of both lemons, the zest, and garlic. Turn the heat down to medium–low and let it bubble. Scrape up (or deglaze) all the brown bits off the bottom of the pan with your wooden spoon (this whole process takes about 3-4 mins).

Remove from heat and add a little salt and pepper and the parsley, stir. You can reserve some zest and use it as a garnish.

And that's it! Pour all the contents of the pan (make SURE you get the juices!) and serve with wedges of lemon, crusty French bread or rice.

Enjoy!!

p.s. This dish is very worthy of being served with a nice wine. Serve with a zippy Sauvignon Blanc.