CHINESE LEMON CHICKEN

 INGREDIENTS

Chicken

• 3 large chicken breasts boneless, skinless
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon olive oil
• ½ cup cornstarch
• ¼ cup all-purpose flour

Lemon Sauce

• 2 tablespoon butter unsalted
• ½ cup lemon juice freshly squeezed
• ¼ cup sugar granulated
• ⅔ cup chicken broth low sodium
• ¼ teaspoon salt
• 1 tablespoon cornstarch

Garnish

• 2 green onions chopped
• 1 lemon cut in wedges

INSTRUCTIONS

• Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
• Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
• Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
• Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
• Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
• Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.