Chicken with Lemon and Garlic

 

                    Extremely easy to cook and delicious to eat, tis succulent tapas dish makes a great last-minute starter and tastes even better served with some home-made aioli.

Serves 4

• 225 gr skinless chicken breast fillets
• 30 ml olive oil
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 5 ml paprika
• Juice of 1 lemon
• 30 ml chopped fresh parsley
• Salt and ground black pepper
• Flat leaf parsley, to garnish
• Lemon wedges, to serve

1. Sandwich the chicken breast fillets between two sheets of clear film or baking parchment ; bat out with a rolling pin or meat mallet until the fillets are about 5 mm thick.
2. Cut the chicken into strips about 1 cm wide.
3. Heat the oil in a large frying pan ; stir-fry the chicken strips with the shallots, garlic and paprika over a high heat for about 3 minutes until light browned and cooked through.
4. Add the lemon juice and parsley with salt and pepper to taste.
5. Serve with lemon wedges, garnished with flat leaf parsley.

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