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Chicken With Lemon Sauce

If you are constantly struggling to find deliciously new ways to serve chicken then perhaps you should consider some simple changes that make each dish uniquely different. Try to put your thinking cap on and play with seasonings with this poultry because there are many combinations that work very well together.

There are easy recipes to help you prepare some meals that are affordable, low in calories and taste so good that your family will be asking for second helpings.

Stir-fry is an ideal cooking method to use when you are serving poultry. When you sauté or stir-fry chicken there are lots of ingredients that you can bring to the party. If you want an all-in-one meal then try to incorporate fresh veggies into the dish.

Tomatoes, peppers, onions, celery and carrots are only a few of the vegetables you may want to use. But depending on what you like you can go as wide a variety as asparagus, Brussels sprouts, mushrooms, bok Choy, water chestnuts or anything else you’d like to try.

It can be baked in stuffing casseroles along with being placed in enchiladas, tacos, omelets, sandwiches and on pizza.

However you’d like to eat your chicken you should take a long look into your spice cabinet and try something a little unique. This is such a dependable dish that it can stand up to many different types of flavors. Some of the best dishes start with one person grabbing many different bottles out of the pantry, cutting up new veggies, or selecting some fresh herbs. Here is one exciting new recipe you may love.

Chicken With Lemon Sauce Ingredients:
2 pounds of chicken breast-cut into pieces suitable for a stir-fry
1 ½ cups Japanese style bread crumbs (can substitute regular bread crumbs)
3 egg whites (beaten)
1 teaspoon dry mustard (optional)
1 tablespoon lemon-pepper seasoning
Lemon sauce
Zest from 2 lemons and 1 lime
1 can your favorite condensed cream-style soup (try flavors such as mushroom, chicken, celery, asparagus or broccoli)
½-3/4 cup chicken stock (broth)

3 teaspoons of lemon juice (fresh is best)
1 tablespoon of salt-free butter

Note: the more chicken stock you use the thinner the sauce will become.

Chicken With Lemon Sauce Preparation:

Wash chicken and use paper towels to absorb any excess water. Season with mixture of mustard and lemon-pepper and then dip the chicken pieces into the beaten egg whites. Shake gently to remove excess egg coating.

Dip the chicken in the bread crumbs and place each piece on a baking sheet. Make sure that the pan has been spritzed with a baking spray or lined with foil wrap.
Bake the chicken in a 350 oven for 15-20 minutes.

To prepare the sauce you should add the soup, chicken stock, butter and lemon juice to a large saucepan. Cook over medium heat until mixture is beginning to bubble. Add citrus zest and chicken to the saucepan. Adjust heat to lowest setting and allow the sauce to simmer for 3-5 minutes.

Serve over linguini, angel hair pasta or rice. Garnish with some fresh lemongrass or chopped green onions.
(Serves 3-6)

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