Sufra Dayma: Chicken Fillets in Lemon and Parsley Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 4 large, boneless, skinless breast chicken fillets 2 tbsp onion juice 2 tbsp lemon juice 1⁄4 cup parsley leaves (finely chopped) 2 tsp grated lemon rind 3 tsp olive oil 1 tsp butter Salt + pepper Method: Marinate chicken fillets in combined onion juice, salt and pepper, for at least four hours. Heat a wide non-stick frying pan. Add oil. Remove fillets from marinade. Add chicken fillets, two at a time. Cook over medium heat, to brown on both sides (approx. 5 min.). Repeat with remaining two. Remove on a plate aside. In same pan, add butter to melt. Stir in lemon rind, juice and parsley. Stir, scraping off browned parts. Return chicken to pan. Cover and allow to cook over low heat, for one or two minutes. Serve with mashed potatoes and sauteed string beans.
