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Lemon Sauce Chicken

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Ingredients
  Boneless skinless chicken breasts 8
  Egg 1
  Milk 25 Milliliter (2 Tablespoon)
  Ground almonds 1 Cup (16 tbs), toasted (250 Milliliter)
  Dry bread crumbs 1⁄2 Cup (8 tbs) (125 Milliliter)
  Pepper white 1⁄2 Teaspoon (2 Milliliter)
  Vegetable oil 50 Milliliter (3 Tablespoon)
  Butter 15 Milliliter (1 Tablespoon)
  All purpose flour 4 Teaspoon (20 Milliliter)
  Chicken stock 1 Cup (16 tbs) (250 Milliliter)
  Egg yolks 2
  Lemon juice 15 Milliliter (1 Tablespoon)
  Grated lemon rind 1 Teaspoon (5 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

Pat chicken dry.
Beat egg with milk.
Mix almonds with bread crumbs and pepper.
Lightly dust chicken with flour; dip into egg mixture, letting excess drip off.
Dip into almond mixture to coat completely.
Place on rack and cover with tea towel; refrigerate for at least 1 or up to 6 hours.
On 15 X 10 inch (40 X 25 cm) jelly roll pan, heat oil and butter in 375°F (190°C) oven for 5 minutes.
Place chicken breasts in single layer on pan; bake for 20 to 25 minutes or until no longer pink inside, turning halfway through.
Remove to serving platter.
Lemon Sauce: In saucepan, melt butter over medium high heat; whisk in flour, stirring for 30 seconds.
Gradually whisk in stock; cook, stirring constantly, for 4 to 5 minutes or until boiling and thickened slightly.
Reduce heat to low.
Whisk egg yolks with lemon juice; whisk into sauce and cook, stirring constantly, for 2 to 3 minutes or until sauce lightly coats wooden spoon (do not boil) .
Stir in lemon rind; season with salt and pepper to taste.
Pour over chicken.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party

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