CHICKEN GREAT BUT LOW FAT

CHICKEN WITH LEMON AND CAPERS

Serves 4

• 3 drops of oil
• 1 red onion, finely chopped
• 800g (1lb 12oz) chicken breasts, cut into thin slices
• Grated zest of 1 lemon
• 1 tbsp small capers, drained and rinsed
• 75ml (2½ fl oz) lemon juice
• 5 basil leaves, finely chopped
• Salt and black pepper

In a non-stick frying pan (oiled and wiped with kitchen paper), pan-fry the onion until it turns golden-brown, then put to one side. 

Brown the chicken slices in the same pan over a medium heat. Add the onion, lemon zest, capers, lemon juice, basil, salt and black pepper. Serve piping hot.