I absolutely adore sauces that accompany my proteins. They just enhance the flavor of the dish. This dish is no exception, the light tempura coated chicken paired with the sweet Jasmine rice all coated with a delicious lemon sauce.
I really did try to love chicken picatta, but every time I have made it my mouth puckers and I just sit there wishing that I had a different sauce. Well, here it is. Sweet, silky and smooth with just the right sweetness to cut through the lemon.
Not a lot of ingredients for such a flavorful dish. I pounded out the chicken breasts to about 1/4″-thick and then cut them in half. This dish is kind of a budget friendly dish too; three chicken breasts can serve 5 to 6 people!
The sauce is extremely easy, too. In a saucepan melt the butter. Now toss in all the other ingredients. Give it a good whisk, bring it to a boil and yes folks, that’s it.
As I mentioned in my recipe below you can prepare your chicken just about any way you would like. I chose to make a light tempura batter of 1 cup all-purpose flour and 2 cups of light beer. Give it a good whisk, dip your chicken breasts into the batter and fry it up, and once again, yep, that’s it. It might not be the healthiest way to enjoy your chicken but it sure does remind me of the chicken you get in the Chinese food restaurants.
So here we have yet another easy weeknight meal for your family, and this one is easy on your wallet, too.
Lemon Chicken with Jasmine Rice
Jasmine Rice-Make accordint to package directions for the desired amount you want
2 tablespoons butter
1/3 cup freshly squeezed lemon juice
1/2 cup sugar
1 cup low sodium chicken broth
1 heaping tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon lemon rind
3 chicken breasts, pounded to 1/4-inch thickness, cut in half. You can prepare your chicken a few different ways. For a healthier version pepper your chicken with Lemon Pepper and a little bit of kosher salt and grill. OR you can prepare your chicken like we did here (pan fried with a little bit of flour coating), OR you can deep fat fry it with a light tempura coating made from about 2 cups beer (light) and 1 cup flour whisked together. That’s how I made my chicken for this dish.
To make the sauce melt the butter in a medium saucepan and add the rest of the sauce ingredients. Serve over chicken and rice. Serves 6.