HomeChicken Boneless Lemon Chicken

Boneless Lemon Chicken

Posted in : Chicken on by : Daphne


2 chicken breasts (about 13 oz.)1/2 C. flour1/2 C. cornflour3 egg whites4 C. oil for deep fryingSauce:1 C. chicken stock1 large lemon, juice offew drops yellow food colourfew drops lemon essencesalt and pepper1 Tbsp. cornflour


Skin and trim the chicken breasts and coat lightly with the flour. Sift the remaining flour and cornflour into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter. Heat the deep oil. Coat the chicken with batter and deep-fry for about 6 minutes until cooked through and the batter crisp and golden, remove and drain well. Bring the stock to a boil in a small saucepan and add the lemon juice, colouring and lemon essence. Season to taste with salt and pepper. Mix the Tbls. of cornflour with a little water, stir into the sauce and boil until thickened. Slice the chicken, pour on the sauce and serve at once.