Lemon Sauce Chicken Recipe
Ingredients
8 boneless skinless chicken breasts
1 egg
2 tbsp milk 25 ml
1 cup ground almonds, toasted 250 ml
1/2 cup dry bread crumbs 125 ml
1/2 tsp white pepper 2 ml
All purpose flour
3 tbsp vegetable oil 50 ml
2 tbsp butter 25 ml
LEMON SAUCE
1 tbsp butter 15 ml
4 tsp all purpose flour 20 ml
1 cup chicken stock 250 ml
2 egg yolks
1 tbsp lemon juice 15 ml
1 tsp grated lemon rind 5 ml
Salt and pepper
Directions
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 (40 X 25 cm) jelly roll pan, heat oil and butter in 375°F (190°C) oven for 5 minutes.
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 to 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.
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 (40 X 25 cm) jelly roll pan, heat oil and butter in 375°F (190°C) oven for 5 minutes.
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 to 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.
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