What you need:
– 1 pc Boneless chicken breast
– salt and pepper
– 1 tbsp light olive oil
– 1 tbsp sliced garlic
– 1/2 red onion, sliced
– 1/2 cup of water mixed with 1 tsp chicken powder or 1/2 cup chicken stock
– 2 tsp cooking wine
– 1 tsp sugar
– juice of 1/2 lemon
– zest of 1/2 lemon
– 1/8 cup capers
– 3 pcs sun dried tomatoes, sliced
– 2 slices of lemon for garnishing, optional
Cut the boneless chicken breast into two. Season the chicken breasts with salt and pepper. Set aside.
In a pan, sauté garlic slices and red onions with light olive oil until fragrant. Pan fry both sides of the chicken breasts until they turn white. Pour in the chicken stock and cooking wine. Squeeze the juice of 1/2 lemon and also mix in the zest of the lemon.
Add the sugar. Let it simmer until almost all the juice have been absorbed by the chicken. Add the capers and sun dried tomatoes. Fry for another minute and then it’s done.