"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Chicken Recipe

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

Contributor:  
Contributor:  
Susan Adams
Added: Thursday, June 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless, chicken breasts
chopped lettuce
cooked rice



BATTER:
1 cup flour
1/2 cup cornstarch
1 tsp. baking powder
1/2 tsp salt
1 cup water
1/4 cup soy sauce
1 tbsp vegetable oil


LEMON SAUCE:

2/3 cup lemon juice
2/3 cup sugar
2 cups water
4 tsps cornstarch blended w/ 1/3 cup of water




Directions:
Directions:
BATTER:
Stir together flour, cornstarch, baking powder, salt, water, soy sauce & oil until smooth.


LEMON SAUCE:
Mix sugar, lemon juice and water and bring to a boil. Add cornstarch that has been mixed with water and stir constantly until thickened and clear. Add a few drops of yellow food coloring to enhance presentation. Cover and keep warm. Set aside.

Slice chicken breasts in half. Dip chicken pieces in batter and let excess batter drip off. Deep fry in oil heated to 375 for about 4 to 5 minutes on each side until browned and juices run clear. Fry remaining pieces maintaining temperature of oil. Drain on paper towels. Cut each chicken piece into 4 horzintal slices. and arrange on a serving platter over chopped lettuce and hot rice. Pour sauce over all.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe takes awhile to create, but it is sooo well worth it.

 

 

 

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