"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Erickson
Added: Saturday, February 17, 2007


2 whole chicken breasts, boned and skinned
3/4 c. cornstarch (approx.)
1/3 c. oil
SAUCE: 3 T. fresh lemon juice
3 T. sugar
1 1/2 tsp. light soy sauce
1/2 tsp. sesame oil
1 T. vegetable oil
1/4 t. salt
1/3 c. chicken broth
2 T. water
2 1/2 tsp. cornstarch
5 lemon slices
2 cups iceberg lettuce, coarsely shredded

Cut chicken breasts in half. Pound lightly so each half is the same thickness. Pat 1/2 c. cornstarch on both sides of each half. Let stand for several minutes so the cornstarch adheres to the chicken. Add more cornstarch, if necessary. Let stand for at least 15 minutes or keep in refrigerator overnight. Check the next morning to see if more cornstarch is needed. Combine sauce ingredients. Cook sauce mixture, stirring constantly until thickened. Taste for sourness and adjust to your liking. Heat 1/3 c. of oil in a 10-inch skillet and brown chicken breasts on both sides until lightly golden. Drain on paper towel and cut into 1/2-inch wide strips. Arrange on serving platter on top of shredded lettuce. Pour sauce over top and garnish with lemon slices. Serve with rice.

Personal Notes:
Personal Notes:
Do ahead note: I have cooked the chicken and made the sauce in advance. Reheat the chicken in a 400 degree oven for 5 or 10 minutes and reheat sauce in microwave or on the stove.




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