Lemon Sauce Chicken Recipe
Ingredients
| 8 boneless skinless chicken breasts | ||
| Egg | 1 | |
| Milk | 2 Tablespoon | |
| 1 cup ground almonds, toasted 250 ml | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Pepper white | 1/2 Teaspoon | |
| All purpose flour | ||
| Vegetable oil | 3 Tablespoon | |
| Butter | 2 Tablespoon | |
| LEMON SAUCE | ||
| Butter | 1 Tablespoon | |
| All purpose flour | 4 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Lemon juice | 1 Tablespoon | |
| 1 tsp grated lemon rind 5 ml | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
