Shelly's Recipe

LEMON CHICKEN

Category: Chicken

1/3 cup chicken broth and lemon juice
1/2 tsp dry soy sauce
1/4 cup packed brown sugar
2 tsp lemon zest
1 egg
1/2 tsp salt
1/4 tsp white pepper
3/4 lb boneless, skinless chicken breasts, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1 1/2 tsp cornstarch dissolved in 1 tbsp water

Combine first 5 ingredients in a saucepan; set aside.

Make a breading station: Place cornstarch in one dish, beat egg with salt and pepper in another. Coat chicken in cornstarch, then egg and cornstarch again. Let chicken pieces stand for 5 minutes.

Just before cooking, shake off the excess cornstarch. Heat the oil until hot and brown chicken, a couple pieces at a time, turning occasionally, about 3 minutes on each side. Remove and drain on paper towels.

Bring lemon mixture in saucepan to a boil and add the cornstarch and water mixture. Cook, stirring, until the sauce boil and thickens. Cut the chicken across the grain into 1/2 inch slices. Place chicken on serving plat and pour sauce on top. Serves 4