Chicken is a favorite with most dinner guests and this week’s recipe is a stunner. If you like an “Asian” flavor to it, you can substitute coriander for the parsley.
One important feature with all chicken dishes is not to overcook, otherwise the chicken slices can get very tough and rubbery.
I recommend chicken breast fillets without the skin and slice into bite-sized pieces.
In a large skillet, sauté onions and garlic in olive oil until golden.
Add the chicken breast slices and sauté for 2 minutes, then add white wine, tomatoes and lemon juice and sauté for 5 more minutes, constantly moving the skillet to avoid burning or sticking to the pan.
Now add salt and pepper to taste, then add bread crumbs and Parmesan cheese and sauté for 2 more minutes.
Serve over a bed of rice or noodles and sprinkle with the chopped parsley.
|Chicken breast fillets||500gm|
|Garlic, chopped||2 cloves|
|Onions, diced||½ cup|
|Tomatoes, peeled and diced||2 large|
|Olive Oil||2 tbspns|
|Bread crumbs||½ cup|
|White wine||½ cup|
|Lemon juice||2 tspns|
|Salt and ground black pepper to taste|
|Parmesan cheese grated||½ cup|