Thursday, November 3, 2011

Lemon Ginger Chicken


Lemon Sauce ( below)
4 boneless, skinless chicken breast halves
1/2 cup biscuit mix
1/4 cup plain bread crumbs
1 tablespoon grated lemon peel
1/2 teaspoon grated gingerroot
1/2 cup water
3 tablespoons vegetable oil

Lemon Sauce:

1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated gingerroot
1 drop yellow food color

Mix all ingredients in a 1 quart saucepan.  Heat over medium heat, stirring occasionally, until thickened and bubbly.

Instructions for Chicken

Make lemon sauce; keep warm

Flatten each chicken breast half to about 1/4 inch thickness between sheets of waxed paper or plastic wrap.

Mix biscuit mix, bread crumbs, lemon peel and gingerroot.  Pour water into shallow glass or plastic bowl.  Dip chicken into water, then coat with biscuit mixture.

Heat oil in nonstick skillet over medium heat.  Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.  Pour lemon sauce over chicken. 4 servings.

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