Chicken with Lemon & Garlic

This is a recipe I showcased this past weekend while doing a cooking presentation for Castey Cookware at the Americasmart wholesale market in Atlanta.  This simple preparation  is a traditional style of Spanish Tapa often served throughout Spain and shows how easily a few ingredients can produce a delicious dish.  When I prepared this at the show I embellished it with some dried oregano and diced red bell pepper for flavor and color.

Lemon & Garlic Chicken



Chicken with Lemon & Garlic
This can be prepared with strips of pork tenderloin as well as chicken breast. While they will take longer to cook, chicken wings could also be used.

Yield: 6-8servings
2 lemons, divided use
4 boneless, skinless chicken breasts
5 tablespoons olive oil
1 medium onion, finely diced
Kosher salt and freshly ground black pepper
6 garlic cloves, minced
¼ cup finely chopped parsley
Lemon wedges for garnish
Crusty bread for sopping up juices.

Using a rasp-style zester, remove the zest from one of the lemons. If a rasp zester is not available, carefully trim the zest with a traditional zester or a vegetable peeler, and chop finely. Set aside and reserve for later use. Using a traditional zester remove the zest from the second lemon in thin strips to be used for garnish. If a traditional zester is not available, remove the zest with a vegetable peeler or paring knife and cut into julienne strips. Set aside. Juice both lemons and set aside also.

Cut the chicken breasts widthwise into thin strips. Heat a large sauté pan over high heat until the heat can be felt radiating from the surface of the pan when your hand is held 6-inches above. Add the oil and the diced onion, along with a good sprinkling of kosher salt and black pepper. Cook until softened but not browned. Add the garlic and cook for another 30-45 seconds.

Add the sliced chicken to the sauté pan and cook gently for 5-10 minutes, stirring from time to time until ingredients are lightly browned and chicken is tender.

Add the grated or finely chopped lemon zest and the lemon juice and scrape to remove any cooked on bits by stirring with a wooden spoon. Remove the sauté pan from the heat and season to taste with salt, pepper, and chopped parsley.

Transfer chicken to a serving dish, sprinkle with the strips of lemon zest and garnish with lemon wedges for squeezing over the chicken. Accompany chicken with chunks or slices of crusty bread for sopping up the juices.


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