Lemon Chicken Breasts (Low Fat)

“If you like lots of sauce then double the sauce ingredients.”

Ingredients Nutrition


  1. Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
  2. Pound with a mallet or a rolling pin to flatten just slightly.
  3. In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
  4. Heat oil in a skillet over medium high heat.
  5. Dip/coat the chicken breasts one at a time into the cornstarch mixture.
  6. Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
  7. Place the chicken on a plate.
  8. Cook any remaining chicken.
  9. Sprinkle the green onions (if using) on top of the chicken.
  10. For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
  11. Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
  12. Pour over the cooked chicken and garnish plate with lemon slices if desired.

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