Chicken with Lemon, Garlic, and Pink Pepper

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

In this dish, you can substitute pink pepper with regular ground paprika. This will reduce the peppery tang and the flavor will become more succinct. A side dish is optional with this chicken. As an alternative, you can serve sautéed spinach with tomatoes alongside the chicken.

Ingredients

Garlic - 8 cloves
Chicken fillet - 2 lbs
Shallot - 4 heads
Lemon - 2 pieces
Olive Oil - 1 fl oz
Chopped Sage Leaves - 4 spoons
Pasilla Pepper - 0.2 oz

Step by Step guide

Step 1

Using a wooden rolling pin, flatten the chicken fillet by placing it between two sheets of foil. If you have a steel rolling pin, you can skip the foil, but it’s still more convenient to use it — it prevents the delicate chicken meat from spreading all over the countertop and soaking into the cutting board.

Step 2

Slice the meat into thin, long strips and sauté in olive oil together with finely chopped onion, coarsely chopped garlic, and pink pepper.

Step 3

After a couple of minutes of frying, splash some lemon juice into the pan, sprinkle with parsley and lemon zest, and fry for another three minutes. Serve with white or rosé Sicilian wine.