creamed lemon chicken

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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