lemon chicken
 
recipe by :30 minute meals with rachael ray 
serving size :4 
cuisine : 
main ingred. : 
categories :poultry main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1-1/2 lb.  chicken breast or chicken tenders --cut into
  chunks
1/4 cup  all-purpose unbleached flour
  coarse salt --as needed
2 Tbsp  wok or vegetable oil
  preferred brand: house of tsang)
1 Tbsp  white or rice wine vinegar --(a splash)
1/2 cup  chicken broth or stock
8 oz.  prepared lemon curd - (1 cup)
1/4 cup  hot water
1   lemon --zested
2   scallions --thinly sliced
  or 20 blades fresh chives, finely
  chopped
  special rice --(see recipe)
 
coat the chunked chicken lightly in flour seasoned with a little salt. 
heat a large skillet or a wok-shaped nonstick pan over high heat. stir 
fry chicken until golden, 3 or 4 minutes. remove chicken from the pan 
and return pan to heat. reduce heat to medium. 
add a splash of vinegar to the pan and let it evaporate. add stock or 
broth to the pan and scrape up any drippings with a whisk. thin curd by 
stirring in a little hot water. add curd to broth and whisk to combine. 
add chicken back to the pan and simmer for 1 to 2 minutes to thicken 
sauce and finish cooking chicken pieces through. remove the pan from 
heat, add the scallions or chives and zest, and toss chicken pieces well 
to combine zest and scallions or chives evenly throughout the sauce. 
serve with special rice. 
 
this recipe yields 4 servings. 
 
cook's notes: wok oil infused with ginger and garlic is usually 
available on the international foods aisle in many markets. 
 
chicken broths and stocks are available in resealable paper containers, 
making storage of remaining product easy and on hand in the 
refrigerator; they are found in the soup aisle. 
 
lemon curd is a sweet lemon spread available in most markets. it is on 
the jam/jelly aisle. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 5 calories; trace fat (4.7% 
calories from fat); trace protein; 2g carbohydrate; trace dietary fiber; 
0mg cholesterol; 2mg sodium. exchanges: 0 vegetable; 0 fruit. 
 
 
 
-- 
 
(ID: 75523) Mirror: rec.food.recipes: Mon, Nov 8, 2004


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