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Lemon Chicken

Web20.Chickens's picture
Ingredients
  Chicken breast 1 1⁄2 Pound, halved (Skinned Boneless)
  Salt To Taste
  Olive oil 2 Tablespoon
  Lemons 2
  Cornstarch 2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Scallion 1 Small (Trimmed)
  Chilled butter 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Separate the tenderloins from the breast halves. Place the breast halves between sheets of plastic wrap and pound the thicker side to make the breasts more even in thickness. Season lightly with salt.
2. Heat the oil in a large skillet over medium heat. Add the chicken breasts and tenderloins. Cook the chicken, without disturbing the pieces, for 4 to 5 minutes. When the top looks opaque, turn the chicken over and cook undisturbed again, until cooked through, 4 to 5 minutes (the tenderloins may take only 2 to 3 minutes per side).
3.Meanwhile, grate enough zest from the lemons to make 1 teaspoon. Juice the lemons to get 1/4 cup of juice. Mix the cornstarch into the broth, and add the lemon zest and juice. Thinly slice the seallion (both white and green parts).
4. Remove the chicken to a plate and discard the fat from the skillet. Give the cornstarch mixture a stir and add it to the skillet. Whisk in any accumulated juices from the chicken into the liquid, bring it to a simmer, and cook until the sauce looks thick and glossy, about 2 minutes. Remove the skillet from the heat, and whisk in the butter, if you wish. Season to taste with salt and pepper, and spoon the sauce over the chicken. Sprinkle the seal-lions on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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