This delectable chicken dish boasts the
flavor of the Asian restaurant favorite of the same name -- without
the mess or the added calories of deep frying.
4 skinless, boneless chicken breast halves
(about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons butter or margarine
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)
- Place each chicken breast half between
two pieces of plastic wrap. Pound lightly with the flat side
of a meat mallet to 1/4 inch thick. Remove plastic wrap.
- In a shallow dish stir together flour
and black pepper. Coat chicken with flour mixture, shaking off
- In a large skillet heat butter over medium
heat. Add chicken and cook for 4 to 6 minutes or until chicken
is no longer pink (170°F / 80°C), turning once. Remove
from skillet; cover and keep warm.
- For sauce, in a small bowl stir together
chicken broth, lemon juice, and cornstarch. Add to skillet. Cook
and stir until thickened and bubbly. Cook and stir for 2 minutes
more. Stir in green onions. If desired, top chicken with lemon
slices. Spoon sauce. over chicken.
Makes 4 servings.
Nutritional facts per serving (1/4 of recipe):
calories: 269, total fat: 8g, saturated fat: 2g, cholesterol:
82mg, sodium: 339mg, carbohydrate: 11g, total sugar: 1g, fiber:
1g, protein: 35g, vitamin C: 16%, calcium: 3%, iron: 9%, starch:
.5 diabetic exchange, very lean meat: 4.5diabetic exchange, fat:
Recipe provided by Better Homes and Gardens
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