Pan Fried Chicken

You know, as I was writing the list of ingredients, I thought, "Yep, all good. Nice and neat"...AND I FORGOT TO WRITE DOWN THE CHICKEN BOOBIES BREAST!! And, you might (or might not) notice the lack of photos of the uncooked/marinating chicken. Why? Because taking photos of raw chicken sucks. IT LOOKS TERRIBLE. *moans* Simply unacceptable.

The number of servings maybe a little inaccurate since it might only serve one and a half people...unless you're serving with something else. And a few friends know that sometimes, I don't eat very much. One of them apparently finds it very funny to imitate me eating a crumb and then going, "I'm full now". Gee, I'm just overwhelmed from the hilarity of it.

Um, don't flip the chicken too much alright? You know, because the juice will run out and you'll be left with a lemony, slightly spicy, slighty garlicky piece of cardboard. Not fun.

 

I made this some while ago for lunch, and I had the warm, juicy chicken in a fresh roll of bread from the bakery, with avocado, butternut lettuce and some mayo...

If you're a super garlicky person, add another crushed clove of garlic instead of mincing it. Crushing makes it easier to remove before cooking, because I don't know about you, but I absolutely detest little pieces of minced garlic on my chicken, I just feel as if I need to pick each piece off ...but I can't be bothered. However, I have no problem with the lemon zest since it sort of seems to disappear. Hmm...