posted by Mai 04-24-103 8:56 AM
Almond Encrusted Chicken with Lemon Sauce
2 boneless, skinless chicken breasts, halved
1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.
In a nonreactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and saute for 5 minutes on each side, or until cooked through. Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.
NOTES: A nonreactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine