Lemon Chicken

Lemon Chicken is one of those recent dishes that I tried and just can't get enough of. I loved the way that this Chinese restaurant in Colorado springs prepared it, so I thought I would adjust my recipe to mimic theirs.

What you need

3-4 boneless skinless Chicken breasts

1 Egg (Beaten)

1 c Plain Bread Crumbs

1 c Chicken broth

1/2 c Sugar

2 T Lemon juice

1/2 t Lemon zest

1 t Salt

1 T cornstarch

Directions

Slice each Chicken Breast in half along the depth of the breast and pound flat ( so they are only 1/2 in thick). Dip each chicken breast half in the beaten egg then coat with the bread crumbs. Place in a single layer on a lightly greased cookie sheet and cook in the oven at 375 degrees for 15 minutes or so (just until meat is cooked through. (If you prefer you could just fry the chicken instead) While the chicken is cooking combine the rest of the ingredients in a saucepan (making sure that you dissolve the cornstarch in the broth before you start to heat it up, otherwise the cornstarch will not dissolve and will just get clumpy). Cook over medium high heat, stirring frequently, until sauce thickens. Remove Chicken from oven and slice into strips. Put on plates then pour sauce over the top. Serve with rice and veggies.