CHICKEN WITH LEMON AND CAPERS
From:
Daily Mail
Serves 4, all phases
3 drops of oil
1 red onion, finely chopped
800g (1lb 12oz) chicken breasts, cut into thin slices
Grated zest of 1 lemon
1 tbsp small capers, drained and rinsed
75ml (2½ fl oz) lemon juice
5 basil leaves, finely chopped
Salt and black pepper
In a non-stick frying pan (oiled and wiped with kitchen paper), pan-fry the
onion until it turns golden-brown, then put to one side.
Brown the chicken slices in the same pan over a medium heat. Add the onion,
lemon zest, capers, lemon juice, basil, salt and black pepper. Serve piping hot.