emerald coast olive oil

Chinese Lemon Chicken

½ cup chicken or vegetable broth

1 tablespoon dry sherry

2 tablespoons lemon juice

3 tablespoons or more Sicilian Lemon Balsamic Vinegar

1/4 teaspoon salt of 1/2 teaspoon light soy sauce

2 teaspoon arrowroot* or cornstarch

2 tablespoons water

1 teaspoon grated ginger

1 teaspoon Lemon Olive Oil

1 ¼ lb. chicken breast cutlets (or slice regular breasts into cutlets)

½ cup all-purpose flour mixed with ½ teaspoon salt

1 egg, lightly beaten

1 ½-2 cups panko bread crumbs

4 tablespoons Lemon Olive Oil

In a small bowl, combine the broth, lemon juice, sherry, Lemon Balsamic Vinegar and salt or soy sauce, and set aside.  In a separate cup, combine the arrowroot and water and set aside.  In a small pot, combine the Lemon Olive Oil and ginger and stir-fry over medium heat just until the scent begins to be noticeable, about 30 seconds.  Immediately add in the sauce and bring to a simmer.  Stir the arrowroot and water and pour into the sauce.  Stir until the sauce thickens, about 1 minute. (If using cornstarch, be sure to let the sauce simmer at least 1 minute to get rid of any starchy taste.)  Remove the sauce from the heat.

Place the flour, egg and bread crumbs in 3 separate shallow dishes.  Dredge the chicken first in the flour, then the egg and then the crumbs.  Heat the oil over medium to medium high heat.  Place the chicken in the pan and cook on each side until golden brown and cooked through.  Remove to a serving plate and pour on as much sauce as you like.  Serve with rice and stir-fried vegetables.

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*Arrowroot is a thickener that gives body and a glossy shine to sauces.  Unlike cornstarch, it doesn't need to be cooked -- just heated until it thickens.  It can be substituted for cornstarch in everything except dishes with dairy.

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