Chicken breasts with lemon
Inspired by: poulet au citron et à l'ail
4 chicken breasts
5 tablespoons EVOO
1 large onion
4 small hot peppers or 1 larger one (opt)
6 garlic cloves
200 g green olives pitted
parsley for decoration (opt)
S + P
Cut the chicken breasts into thin strips
Chop the onion
Cut the garlic cloves into thin slices
Juice the lemons
Seed and chop the peppers
slice the olives
In a salad bowl, put the chicken fillets, half the lemon juice, garlic, hot peppers, paprika and olive oil. Keep cool for four to six hours, stirring occasionally.
Take the chicken out of the marinade and strain the marinade through the sieve to collect the garlic and hot peppers and discard the liquid.
In a frying pan, sweat the onion, in a little EVOO with a pinch of salt, then add the garlic and peppers and cook for 1 or 2 minutes.
Add the chicken strips and cook over high heat for 5-10 minutes making sure not to burn the onion, stirring occasionally until the chicken is cooked and lightly browned.
Add the rest of the lemon juice to the pan. Mix and adjust the seasoning.
Serve with a little chopped parsley for garnish.