Chicken with Lemon Sauce

Knowing I'm always on the lookout for quick and delicious dinners, my mom called me about a month or so ago with a recipe for lemon sauce she'd tried and fell in love with. She usually cuts up chicken into chunks, sautes it and some celery and other vegetables, then makes the lemon sauce to pour over all of it. It sounded like my kind of recipe. But instead of cutting up the chicken, I decided to make a quick tempura batter (1 cup flour, 1 cup cold water, & 1 egg), dip flattened pieces of chicken breast into the batter, and fry them in a skillet. The sauce was delicious over the chicken. So easy and so quick. Mom was right - isn't she always?!!


Chicken with Lemon Sauce

4 boneless, skinless chicken breasts, pounded thin
1 cup flour
1 cup water
1 egg

2 tablespoons water
1 tablespoon cornstarch

1 cup chicken stock
1/3 cup sugar
2 teaspoons grated fresh gingerroot
1 teaspoon soy sauce
1/2 teaspoon salt
1/3 cup fresh lemon juice

Mix flour, water, and egg. Dip chicken in tempura batter and fry in peanut oil.

Mix water and cornstarch, and set aside.

Meanwhile, in saucepan, heat 1 chicken stock, sugar, ginger, soy sauce, and salt to simmering. Add lemon juice. Add cornstarch mixture, and simmer until thickened, stirring frequently. Serve over chicken.