JOANNA'S FOOD: family cooking, from scratch, every day

Monday, May 07, 2007

Lemon chicken

No picture, I'm afraid, but this was our delicious lunch (no point in waiting for other people to blow my trumpet for me!); you end up with chicken in a sharp, fresh lemon sauce:

In a wide pan, gently stew (in olive oil) sliced onions - so gently that they are just beginning to brown after half an hour. Push them to the side, and add chicken breast cut in half lengthways to make even-sized strips. Turn up the heat and brown the chicken on all sides (this will brown the onions a little, too). Then finely grate the zest of a lemon over the pan, and add the lemon juice. Turn the heat right down, cover, and cook for 15 minutes or so, until the chicken is cooked through. (For six, I used three or four onions, four chicken breasts, one lemon.)

Lettice made some mustard mash to go with this (potatoes mashed with milk and crunchy seedy mustard), and I stewed some chopped chard in olive oil. Lovely combination of flavours.

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