Lemon Chicken

I tried this recipe last night after seeing it on my friend Lauren's blog, and she got it from her friends recipe blog, Mmm... Cafe.

2 Boneless, skinless chicken breasts, cut into pieces
1 egg yolk
1 dash pepper
1 Tbsp. soy sauce

3 Tbsp. cornstarch
3 Tbsp. flour

Soak chicken breasts in egg yolk, soy sauce and pepper for at least 30 minutes.

Coat each piece of chicken in a mixture of cornstarch and flour. fry chicken in hot oil. Drain chicken on a plate covered with paper towels.

Lemon Sauce:
1 1/4 cup sugar
1/3 cup lemon juice
2 Tbsp. butter
2 Tbsp. cornstarch
1 cup water

In medium saucepan mix together sugar and corn starch. Then add remaining ingredients. Bring to boil stirring constantly. Cook until thickened.

Of course I changed it up... I'm not capable of following any recipe exactly.

I actually marinated the chicken in the egg & soy sauce for about 4 hours. I don't know that made a big difference, but I was out running errands and wanted it to be ready to cook when I came home.

I only used about 2 Tbsp of extra virgin olive oil to brown the chicken. Then I finished baking the pieces in the oven at 350. This way it tasted "fried" but wasn't deep fried.

I also happened to have a couple lemons that I needed to use, so I used fresh lemon juice and threw in the zest of about 1/2 a lemon. And because I like my sauce extra thick, I let it reduce down quite a bit... almost in half.

The lemon sauce is pretty sweet, so we topped it with more soy sauce to give it more of a "sweet & sour" taste.

I also served this with a tropical fruit salad (pineapple, passion fruit, mango, etc.) and cabbage sauteed in a little olive oil and salt.