Wednesday, July 15, 2009

Baked Lemon Chicken with Lemon Sauce

6 large boneless skinless chicken breast halves
2 egg whites
1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoon baking soda
1/2-1 tsp. cayenne pepper
1/2 tsp. white pepper
cooking spray

Chinese Lemon Sauce
1/2 cup sugar
2/3 cup chicken broth
2 teaspoon grated lemon zest
6 tablespoons lemon juice
4 tablespoons light corn syrup
4 tablespoons rice vinegar
1/2 teaspoon salt
2 garlic cloves, minced
4 teaspoons cornstarch
1 teaspoon cold water
1 green onion, chopped (about 1 Tbls) for garnish

Cut each chicken breast in half lengthwise. In a bowl add egg white to chicken; turn to coat both sides and let stand 10 minutes.

Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Mix flour, cornstarch, baking soda and red pepper, white pepper in a large resealable plastic bag. Add 2-3 chicken pieces at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with green onion if you like.

Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

This meal is excellent with steamed broccoli.

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