Real Recipes From Real Home Cooks ®

creamed lemon chicken

(1 rating)
Recipe by
Kima McCartney
Chattaroy, WA

This is very good chicken , I serve it with mashed potatoes and a green salad and hot dinner rolls ...Yum

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For creamed lemon chicken

  • 8
    chicken breasts, boneless and skinless
  • 1 c
    all purpose flour
  • pinch
    pepper
  • pinch
    salt
  • 1/4 c
    cooking oil
  • 2 Tbsp
    cornstarch
  • FINISHING INGREDIENTS
  • 1/2 tsp
    salt
  • 2 Tbsp
    soy sauce, light
  • 1/4 c
    chicken broth
  • 6 Tbsp
    sugar
  • 1/2 c
    lemon juice
  • 2 tsp
    lemon peel, grated
  • SAUCE INGREDIENTS
  • 1 Tbsp
    ginger, freshly minced
  • 4
    garlic cloves, minced
  • 1
    bunch chives
  • 1 c
    almonds, slivered
  • 4 Tbsp
    butter, unsalted

How To Make creamed lemon chicken

  • 1
    ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third; set aside.
  • 2
    Toast the almonds in a 325 oven until light golden, then set aside.
  • 3
    Mince the chives and set aside.
  • 4
    Combine the garlic and ginger and set aside.
  • 5
    In a small bowl combine the sauce ingredients and mix well.
  • 6
    LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water.
  • 7
    Preheat the oven to warm.
  • 8
    Place a small noncorrosive skillet or saucepan over medium heat; add 1 tablespoon cooking oil and then garlic and ginger - Saute briefly then add the sauce.
  • 9
    Bring to a low boil and reduce the heat to simmer.
  • 10
    Sprinkle the chicken on both sides with a little salt and pepper; dust with flour, shaking off any excess.
  • 11
    Place a 12-inch skillet over high heat; when hot, add the butter and remaining 3 tablespoons of oil.
  • 12
    When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time; cook for about 1 minute on each side.
  • 13
    The chicken is done when the meat turns color and feels firm to the touch (do not overcook).
  • 14
    Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
  • 15
    Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it; spoon the sauce over the chicken.
  • 16
    Sprinkle the almonds and chives on top, then serve at once.

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