It sounds much more poetic in Spanish: Pollo con Limón y Ajillo. If you don’t have a shallot, use half an onion in its place.
CHICKEN WITH LEMON AND GARLIC
Olive oil for the pan
12 chicken tenders
1 shallot, finely chopped (4 TBL)
4 tsp minced garlic
1 tsp paprika
juice of 1 lemon (2 TBL)
2 tsp parsley flakes or 2 TBL fresh parsley
Dry off chicken with paper towels before cooking. Heat oil in skillet until it is very hot. Add half the chicken and cook, turning after a few minutes, until done on both sides. Remove to a plate and cook remaining chicken. Remove. Add shallot and garlic and cook 2 minutes. Sprinkle chicken with paprika and return to pan. Stir in lemon juice and parsley.