mirage1
02-24-2008, 08:05 PM
2 lg red bell peppers
1 1/4 lb boneless chicken breasts
1 egg
3 T flour
2 T cornstarch (separated)
1 1/2 t basil (separated)
1/2 t salt
1/4 t pepper
1/4 c vegetable oil
1 c chicken broth
1/4 c lemon juice
2 t lemon zest
Slice peppers into strips and pound chicken to 1/2". (I cut it into strips, instead...I have no patience with pounding!)
Lightly beat the egg and add flour, 1 T cornstarch, 1/2 t basil, salt and pepper. Mix to form a batter.
Mix broth, 1 T cornstarch, and 1 t basil in a bowl.
Heat the oil in a large skillet at medium high, until hot but not smoking. Lightly batter the chicken and cook until browned, about 5 minutes per side, then remove to a plate.
Pour most of the oil out of the pan, then add broth, peppers, lemon juice and 1 T cornstarch. Bring to a boil and stir constantly until thickened. Serve over chicken.
1 1/4 lb boneless chicken breasts
1 egg
3 T flour
2 T cornstarch (separated)
1 1/2 t basil (separated)
1/2 t salt
1/4 t pepper
1/4 c vegetable oil
1 c chicken broth
1/4 c lemon juice
2 t lemon zest
Slice peppers into strips and pound chicken to 1/2". (I cut it into strips, instead...I have no patience with pounding!)
Lightly beat the egg and add flour, 1 T cornstarch, 1/2 t basil, salt and pepper. Mix to form a batter.
Mix broth, 1 T cornstarch, and 1 t basil in a bowl.
Heat the oil in a large skillet at medium high, until hot but not smoking. Lightly batter the chicken and cook until browned, about 5 minutes per side, then remove to a plate.
Pour most of the oil out of the pan, then add broth, peppers, lemon juice and 1 T cornstarch. Bring to a boil and stir constantly until thickened. Serve over chicken.