Lemon Glazed Chicken (Yan)
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | each |
lemon
juice and zest |
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
honey
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
bread crumbs
|
|
| 1 | each |
lemon
juice and zest |
|
| 15 | ml |
oyster sauce
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
honey
|
|
| 1 | x |
cornmeal
|
*
|
| 237 | ml |
chicken broth
|
|
Directions
Slightly tenderize and flatten the chicken breasts.
Brush some oyster sauce on chicken breasts, on both sides. Sprinkle some cornstarch on both sides.
Let marinate 15 minutes.
Dip chicken breasts first in beaten eggs, then in flour, and coat with bread crumbs.
Cook on both sides on slow-medium heat in a pan, with very little oil.
Lemon glaze: In small sauce pan, bring chicken stock to a boil.
Add soy sauce and stir for a few minutes.
Add honey, lemon juice and zest.
Simmer for a couple of minutes.
Mixture should not be thick.
Scallop chicken breasts and pour glaze over it.
Serve with shredded veggies or fine noodles.
