I make this recipe a lot as lemon chicken is our favorite menu item at a Chinese restaurant, so it is great to be able to make it at home. This recipe was taken from The Complete Light Kitchen by Rose Reisman. I do not add the parsley.
4 skinless boneless chicken breasts (about 1 lb)
1/2 cup dry breadcrumbs
1/4 cup finely chopped almonds
Pinch salt and freshly ground black pepper
2 Tbsp water or low-fat milk
2 tsp vegetable oil
1/2 cup chopped mushrooms
1/2 cup chicken stock
2 Tbsp freshly squeezed lemon juice
1 tsp grated lemon rind
1 tsp cornstarch dissolved in 2 tsp water
1 tsp honey
3 Tbsp chopped fresh parsley
1. Working with one at a time, place the chicken breasts between 2 sheets of waxed paper and pound to an even 1/2-inch thickness.
2. Combine the breadcrumbs, nuts, salt and pepper in the bowl of a small food processor and process until finely ground. (The finer the nuts, the better they will stick to the chicken.) Place on a plate. Whisk the egg and water or milk together in a shallow bowl.
3. Dip the chicken into the egg mixture, then coat well with the breadcrumb mixture.
4. Spray a non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Sauté the chicken until browned on both sides and no longer pink inside, approximately 8 minutes. Place in a serving dish, cover and keep warm.
5. Spray the same skillet with cooking oil and sauté the mushrooms until softened, approximately 3 minutes. Add the stock, lemon juice, rind, dissolved cornstarch and honey and reduce the heat to low.
6. Simmer for 3 minutes, until the liquid is reduced and the sauce thickened.
7. Pour the sauce over the chicken and garnish with parsley.