Chicken With Lemon and Capers Recipe

                                                 
Preparation time: 15 minutes
Total cooking time: 15 minutes
Ingredients:
- olive oil, for cooking
- 1 red onion, cut into wedges
- 25g (3/4 oz.) butter
- 800g (1lb 10 oz.) chicken breast fillets, cut into bite-sized thin pieces rind of
- 1 lemon, cut into very thin strips
- 2 tablespoons baby capers, rinsed well and drained
- 1/3 cup (80ml/23/4 fl oz.) lemon juice
- 1/4 cup (15 g/1/2 oz) shredded basil
Method:
1. Heat the wok until it will become very hot, add 2 teaspoons of oil and swirl it around to coat the side. Then add the red onion wedges and stir-fry until they will become softened and somehow golden and remove from the wok and set it aside.
2. Then reheat the wok, add 2 teaspoons of oil and half the butter, and stir-fry all the chicken in two small batches until it will become somehow browned, in the mean time adding more oil and butter between both batches and return the chicken to the wok with the onion.
3. Then stir in the lemon rind, the capers and the lemon juice. Toss them very well and cook them until it will become well warmed through. Then add the shredded basil and season it well with salt and pepper. More delicious if served with creamy mashed potato.

Nutrition Value:
- Protein 45g;
- Fat 20g;
- Carbohydrate 2.5g;
- Dietary Fibre 1g;
- Cholesterol 115mg;
- Energy 1550kJ (370cal)
Hints:
1. Peel the red onion and cut it in half and then also cut it into very thin wedges.
2. Use a zester and try to remove thin strips of rind from the lemon; try to do it without getting the pith from underneath.
3. Stir-fry the red onion wedges until they will become soft and somehow golden.