Crispy Lemon Chicken (Sauté Pan)-- Chef Rhegness/Penta Career Center
4 Boneless Skinless Chicken Breast 1/2 Cup Flour 2 tsp. Black Pepper 3/4 tsp. Salt 1 tsp. Olive Oil 1/2 Cup Lemon Juice 1/4 Cup Sugar 1/4 Cup Chicken Stock 2 Tbsp. Light Soy Sauce 2 tsp. Lemon Zest 2 Tbsp. Cornstarch
1. Mix together flour, salt, and Pepper. Dredge chicken breasts in flour mixture. 2. Preheat sauté pan on med heat until hot-to-the-touch on the sides. 3. Add Olive oil and add chicken breast and cook until golden brown on each side. 4. Remove chicken from the pan. 5. Mix together lemon juice, sugar, chicken stock, light soy sauce, lemon zest and cornstarch. 6. Add to pan and allow to thicken. 7. Toss cooked chicken breast in sauce and serve. 8. Garnish with lemon slices and minced parsley.