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.

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