Boneless Lemon ChickenPosted in : Chicken on by : Daphne
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.