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  • 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


  • 2 green onions chopped
  • 1 lemon cut in wedges


  • 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.

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