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Serves 4
Asian Lemon Chicken
4 boneless chicken breasts
1 egg, lightly beaten
2 teaspoons light soy sauce
2 teaspoons rice wine vinegar
1/4 cup cornstarch
3 tablespoons flour
1 tablespoon corn oil

Asian lemon sauce(see recipe below)
makes ½ cup

2 tablespoons lemon juice
2 tablespoons lime juice
2 teaspoons rice wine vinegar
1 tablespoon water
3 tablespoons flour
3/4 teaspoon cornstarch
1 1/3 tablespoons water
½ teaspoon lemon zest
1. Preheat oven to 400F
2. Place chicken breasts in a glass baking dish.
3. Combine egg, soy sauce, vinegar and 1 tablespoon cornstarch. Pour mixture over chicken breasts, turning them to coat well.
4. Refrigerate for one hour or more.
5. Combine remaining 3 tablespoons cornstarch with flour in a flat, shallow dish.
6. In a large skillet, heat oil over medium heat.
7. Remove chicken breasts from egg mixture and roll lightly in flour mixture.
8. Set the breasts gently in to the heated skillet and saute, 2 minutes per side, until golden brown. Remove to a baking sheet and bake in oven, 15-20 minutes, or until done. Slice chicken breasts and serve Asian Lemon sauce over them. (See recipe below)

Asian lemon sauce
1. In a small saucepan, combine lemon and lime juices, vinegar,1 tablespoon water and sugar.
2. Cook and stir over medium until sugar is dissolved.
3.In a small bowl, whisk together 1 1/3 tablespoons water and cornstarch.
4. Add to lemon mixture, continue cooking and stirring, until sauce is desired thickness.
5.Stir in lemon zest and spoon over chicken breast slices.

Servings: 4

Nutritional information per serving

No nutrition information available

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