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.