Lemon Chicken

One of our favorite restaurants here in Orem recently closed, it was a part of our Christmas Eve tradition so we were very sorry to see it go. Our tradition actually started with my husbands father many years ago. With Christmas Eve being such a busy time he started ordering Chinese Take Out for the family. It was to help make the evening easier for the family little did he know that it would become one of our favorite traditions. At times has been kind of tricky when the date falls on Sunday. One of my favorite dishes from this restaurant was Lemon Chicken, the sauce was soooo good. I finally found a recipe that I like to try and replace the one I could no longer buy.

Cut the chicken breasts into smaller pieces or use chicken tenders.
In a zippered bag coat the chicken well with the flour mixture.
Heat oil in a skillet and brown the chicken, until golden brown.
About 3-4 minutes on each side.
Place in a 9x13 pan.
Cover with the lemon sauce, bake for 20-25 minutes until sauce thickens. Serve over rice.

Lemon Chicken

1 c. flour
1 t. seasoned salt
4-6 boneless chicken breasts, cut into medium size pieces
3 T. olive oil
1/3-1/2 c. lemon juice, depending on how tart you want it
1 t. lemon zest
1/3 c. sugar
1 ½ T. cornstarch
¼ t. salt
1 c. water

Preheat oven to 350. Combine flour, seasoned salt in a Zip Lock bag. Add chicken and shake until chicken is completely coated. Heat oil in a large skillet over medium-high heat. Brown chicken on both sides, about 3-4 minutes a side. Set aside.

Mix lemon juice, lemon juice, sugar, salt, and cornstarch. Slowly add water until thoroughly mixed and no lumps remain. Place chicken in a greased 9 x 13 baking dish. Pour the sauce over the chicken and bake for 20-25 minutes.