Title: Chicken with Lemon Sauce
Categories: Chicken Meat Blank
Yield: 8 Servings
| 8 | | Boneless skinless chicken |
| | | Breasts about 3 lb. |
| 1 | | Egg |
| 2 | tb | Milk |
| 1 | c | Ground almonds, toasted |
| 1/2 | c | Dry bread crumbs |
| 1/2 | ts | White pepper |
| | | All purpose flour |
| 3 | tb | Vegetable oil |
| 2 | tb | Butter |
| LEMON SAUCE |
| 1 | tb | Butter |
| 4 | tb | All purpose flour |
| 1 | c | Chicken stock |
| 2 | | Egg yolks |
| 1 | tb | Lemon juice (half lemon) |
| 1 | ts | Grated lemon rind |
| | | Salt and pepper |
Pat chicken dry. Beat egg with milk. Mix almonds with bread crumbs and
pepper. Lightly dust chicken with flour; dip into egg mixture, letting
excess drip off. Dip into almond mixture to coat completely. Place on rack
and cover with tea towel; refrigerate for at least 1 or up to 6 hours. On
15 x 10 inch jelly roll pan, heat oil and butter in 375F oven for 5 min.
Place chicken breasts in single layer on pan; bake for 20 to 25 minutes or
until no longer pink inside, turning halfway through. Remove to serving
platter. Lemon Sauce: In saucepan, melt butter over medium-high heat; whisk
in flour, stirring for 30 seconds. Gradually whisk in stock; cook, stirring
constantly, for 4 to 5 minutes or until boiling and thickened slightly.
Reduce heat to low. Whisk egg yolks with lemon juice; whisk into sauce and
cook, stirring constantly, for 2 or 3 minutes or until sauce lightly coats
wooden spoon (do not boil). Stir in lemon rind; season with salt and pepper
to taste. Pour over chicken (ribbon is attractive, end to end). To toast
almonds, heat in small skillet over low heat until lightly browned, about 5
minutes. I found that sauce was quite thick and added some water to thin
it. Excellent taste and presentation with buttered noodles and broccolli or
asparagus. When coming out of the oven, it was quite crisp and golden; the
chicken was still moist and tender. The following day, I reheated in micro;
good but not as crisp; still quite moist and tender heated on low. One-half
breast per person is sufficient when served with noodles and vegetable.
Florence Thompson