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Lemon Chicken Breasts

Juicy chicken with a bright, tangy twist!

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Chicken breasts with lemon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 14 g
Fats 47 % 18 g
Carbohydrates 16 % 6 g
237 kcal
GI: 50 / 0 / 50
  • In its country of origin this dish is called "lemon chicken," but I think we won't go wrong calling it simply lemon chicken breasts. Start with the chicken. In a large bowl, coat the chicken breasts — cut into large slices — with a mixture of sherry and soy sauce, add half a teaspoon of salt, and let them sit for fifteen minutes. In another bowl, beat the eggs and whisk in the corn or potato starch and baking powder to make a batter. Heat the vegetable oil in a large skillet to 350°F (175°C). Dip the chicken slices in the batter and fry until golden brown. In a separate bowl, stir together the sugar, one tablespoon of starch, the broth, and the lemon juice, then add one teaspoon of salt. Slice the lemon into thin rounds. Pour two tablespoons of vegetable oil into a pan, heat it, and fry the lemon slices for 30 seconds. Then slowly whisk two tablespoons of starch into the cold chicken broth, stir well, and pour it slowly into the pan with the lemon. Bring to a boil, stirring constantly. Pour the lemon sauce over the chicken.

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Sherry - 163  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Broth - 15  kcal/100g
  • Potato starch - 300  kcal/100g

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