Monday, November 8, 2010

Chicken with Lemon and Capers

I love this recipe! And it's fairly easy too!

olive oil, for cooking
1 red onion, cut into thin wedges
3/4 oz. of butter
1 lb chicken, cubed
rind of 1 lemon, grated
2 Tbsp. baby capers, drained (I usually use a little more)
1/3 c. lemon juice
1/4 c. basil, dried
salt and pepper to taste

Heat wok until very hot, then add 2 tsp. of oil and swirl it around to coat the side. Add the red onion wedges and stir-fry until softened and golden. Remove from the wok and set aside.

Reheat the wok, add 2 tsp. of oil and half the butter, and stir-fry the chicken in two batches until it is browned, adding more oil and butter between batches. Return all the chicken to the wok with the onion.

Stir in the lemon rind, capers, and lemon juice. Toss well and cook until warmed through. Add the basil and season with salt and black pepper.

From The 1000 Best Recipes

No comments:

Post a Comment