Creamed Lemon Chicken

Creamed Lemon Chicken
1
Kima McCartney

By
@Kima

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

Rating:

★★★★★ 1 vote

Comments:
3 Comments
Serves:
8
Prep:
15 Min
Cook:
10 Min

Ingredients

  • 8
    chicken breasts, boneless and skinless
  • 1 c
    almonds, slivered
  • 1
    bunch chives
  • 4
    garlic cloves, minced
  • 1 Tbsp
    ginger, freshly minced

  • SAUCE INGREDIENTS

  • 2 tsp
    lemon peel, grated
  • 1/2 c
    lemon juice
  • 6 Tbsp
    sugar
  • 1/4 c
    chicken broth
  • 2 Tbsp
    soy sauce, light
  • 1/2 tsp
    salt

  • FINISHING INGREDIENTS

  • 2 Tbsp
    cornstarch
  • 1/4 c
    cooking oil
  • pinch
    salt
  • pinch
    pepper
  • 1 c
    all purpose flour
  • 4 Tbsp
    butter, unsalted

How to Make Creamed Lemon Chicken

Step-by-Step

  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.

Printable Recipe Card

About Creamed Lemon Chicken

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

Lemon Chicken Piccata by Bella AZ
Lemon Chicken Piccata

Chicken Ole' by Shirley Turnbough
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Hot Chicken Salad by Cathie Valentine
Hot Chicken Salad



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