Lemon Chicken 2 skinless boneless chicken breasts 1 egg 1/2 tsp salt Juice of 1 lemon, strained-about 1/4 c. 5 tb. firmly packed light brown sugar 1 slice, unpeeled gingerroot, 1 x 1/8 in. 2 tb. cornstarch plus additional for dredging chicken 1 c. canola, corn or peanut oil 1 tsp. sesame seed oil Lemon slices and parsely, for garnish 1. Place chicken breasts on cutting board and remove fat. With whacking object, flatten the boobs. 2. Lightly beat egg and salt in shallow bowl. Place breasts in egg mixture and turn a few times to coat evenly. Set aside for 10 min. 3. Combine lemon juice, sugar, gingerroot and 1 c water in small saucepan on unlit burner. Remove third of mixture and combine with 2 tbs of cornstarch, stirring until cornstarch is dissolved. 4. Heat oil over med. heat in stir fry pan or large skillet. Place cornstarch in pie pan. Remove breasts from egg and press into cornstarch, coating both sides well and shaking off excess. When oil is hot, fry breasts for 8-10 min. turning until both sides are lightly browned and chicken is cooked through. Remove to plat lined with paper towels to absorb excess oil. Cut each chicken breast into 3/4 in wide slices. Arrange on shallow platter and keep warm while you cook sauce. 5. Heat lemon mixture in saucepan over med. heat. When it comes to boil, stir up cornstarch slurry and pour it in. Stir until sauce is thickened. Taste for tartness and add more sugar if desired. Discard gingerroot. Stir in sesame seed oil. Pour sauce over chicken and garnish with lemon slices and parsely. Serves 5-6 as part of multicourse meal.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf