Thursday, January 20, 2011

Sweet and Suculant Lemon Chicken


Have you ever been to a restaurant and tried something that you just couldn't forget about and just HAD to go back for again and again because you just couldn't figure out what was in it that made it so tasty? Well, this is a dish that had me  curious ever since I saw a recipe for it; even before I tried it. 

Need I say how I felt after I had it? I don't think so. I tried many different recipes, but just wasn't satisfied until I came across this one posted by Ejergans from Las Vegas on Grouprecipes.com. I still can't put my finger on the exact thing that was missing all those other times I cooked lemon chicken, but this one definitely hit the spot. I hope you enjoy it as much as I do!

Ingredients
 1 tsp sesame oil
 1 tsp canola oil
 1 tsp grated fresh ginger
 2 crushed garlic cloves
 the zest of one lemon 
 1 cup chicken broth
 2 tsp soy sauce (optional...tastes good but will make lemon sauce a little dark)
 the juice of one lemon
 1 tbsp brown sugar 
  1 tbsp honey 
  1 tsp corn starch 
For Chicken:
  2 boneless, skinless chicken breasts 
  2 eggs beaten 
  1 cup breadcrumbs 
  3 tbsp oil  

Method
1) In a small sauce pan add the first 5 ingredients on low heat for about 3-5 minutes. 
2) Add everything else and turn up heat to medium.Sauce will thicken, it is done.
 For the chicken: 
1) Pound chicken with a tenderizer hammer until chicken breasts are about 1/4 inch thick.
 2) Heat oil in the skillet over med high heat
 3) Dip chicken in egg, then in breadcrumbs
 4) Put the chicken in skillet and pan fry for about 3 minutes on each side.
 5) Stir the chicken in with the hot sauce and let stand.

Happy Cooking!

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