Lemon chicken

From ‘GIALLO ZAFFERANO’. My husband usually finds chicken breast dry, but loved this: tender and fresh-tasting.
INGREDIENTS FOR 2 PEOPLE
300 g chicken breast, half a breast
1 egg
Italian '00' flour, as needed
Salt
LEMON SAUCE
Half a tablespoon cornflour
50 ml white wine
Salt, as needed
150 ml cold water
Half a lemon, juice and zest
1 teaspoon sugar
Seed oil; I used groundnut
Parsley
Pepper
Lemon slices to decorate

I cut chicken into not-too-thin strips.

I beat egg with a fork and salt.

I fully coat chicken in egg, then put Italian '00' flour and chicken in a food bag, close and shake until coated. Quick and tidy.


I shake excess flour off in a sieve.

I heat plenty of groundnut oil.

I fry chicken about 5 minutes.

I drain thoroughly on kitchen paper and keep warm.

Sauce: I dissolve cornflour in half a glass of cold water taken from the quantity; hot water would make lumps.

I squeeze half a lemon.

I put dissolved cornflour in a hot non-stick pan.

I add wine.

Then lemon juice.

Then teaspoon sugar.

Then water.

Then grated lemon zest.

I mix smooth, wait until boiling and sugar dissolved, then add chicken and salt.

I turn chicken in sauce for 2/3 minutes.

I plate with fresh parsley, lemon slices and ground pepper.