Lemon Ginger Chicken

Name: Lemon Ginger Chicken
Ingredients: 4 chicken breasts, halfs boneless, skinless; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper, freshly ground; 2 teaspoons olive oil; 1/2 cup chicken broth; 1/4 cup lemnon juice; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 2 teaspoons fresh ginger, finely grated; 1 teaspoon lemon zest; 1/4 teaspoon dry mustard (I use 1/2 teaspoon); 1/4 cup chicken broth; 1 1/2 teaspoons cornstarch; parsley (to garnish)

15 ingredients

5 steps

Ingredients

4 chicken breasts, halfs boneless, skinless
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 teaspoons olive oil
1/2 cup chicken broth
1/4 cup lemnon juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger, finely grated
1 teaspoon lemon zest
1/4 teaspoon dry mustard (I use 1/2 teaspoon)
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
parsley (to garnish)

Directions

1

Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
2

Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
3

Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
4

Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
5

Garnish with parsley and serve.