Delicious zesty lemon chicken served with potatoes and crispy green salad.
2 chicken breasts, sliced into thin strips
I lemon, zest and juice.
2 garlic cloves, crushed
Salt and black pepper
1/2 aubergine, chopped into small cubes
3 medium potatoes, cut into small chunks but unpeeled
Knob of butter
A green salad prepared from lettuce and other vegetables that are at hand.
100ml cream or similar
100ml white wine
Fresh parsley, chopped
Zest the lemon and sprinkle over the chicken pieces. Squeeze the lemon juice and pulp out on to the chicken.
Season with salt and pepper. Add the garlic.
Mix and combine the marinade together over the chicken.
Now add a little olive oil to a frying pan and fry the aubergine chinks til they are golden brown. Season with salt and pepper and leave them to cool.
In a small pan boil the potatoes. Once cooked, drain them, season and add a knob of butter. Set aside with a lid in place to keep them warm.
Whilst the spuds are cooking prepare the salad with a combination of leaves and vegetables available.
Add a little more oil to the pan and fry the chicken pieces and the marinade. Allow some of the liquid from the meat to evaporate off.
Add a spoonful of sugar and slightly caramalise the chicken.
Remove from the heat and add a swirl of cream, panna, evaporated milk or yoghurt and a generous slug of white wine.
Taste and season.
Sprinkle with parsley.