Chicken with lemon, garlic and pink pepper
6 servings
15 minutes
According to many in our editorial team, this recipe is the best thing you can make from chicken breast (although you can do the same with thigh fillet, it will be even brighter). The meat is first massaged with a rolling pin, then quickly fried with lemon juice, due to which it remains very juicy. Instead of pink pepper, you can generously sprinkle ground paprika, but it still tastes better with balls that crunch on your teeth.
1
Roll out the chicken fillet with a wooden rolling pin, placing it between two sheets of foil. If you have a steel rolling pin, you can do without foil, but foil is still more convenient — it prevents the delicate chicken meat from spreading all over the table and soaking into the cutting board.
- Chicken breast fillet: 1 kg
2
Cut the meat into thin long strips and fry in olive oil with finely chopped onion, coarsely chopped garlic, and pink pepper.
- Chicken breast fillet: 1 kg
- Olive oil: 50 ml
- Shallot: 4 heads
- Garlic: 8 cloves
- Pink peppercorns: 5 g
3
After a couple of minutes of frying, splash lemon juice into the pan, sprinkle with parsley and lemon zest, and fry for another three minutes. Serve with white or rosé Sicilian wine.
- Lemon: 2 pieces
- Chopped parsley: 4 tablespoons
- Lemon: 2 pieces
