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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Directions: Separate the tenderloins from the breast. Flatten the breast sections. Combine whole wheat flour with zest minus 1 teaspoon. Add salt and pepper to taste. Dredge both sides of chicken with flour mixture. Heat the oil in a large skillet over medium heat. Add the chicken breasts and tenderloins to the skillet. Cook chicken without disturbing for 4 to 5 minutes. Turn chicken over and cook again for 4 to 5 minutes. While the chicken is cooking, mix the arrowroot into the broth, then add the saved 1 teaspoon of zest and the lemon juice. Thinly slice the green onion. When cooked, remove the chicken to a plate and discard the fat from the skillet. Give the arrowroot mixture a stir and add it to the skillet. Whisk in any accumulated juices from the chicken into the liquid, bring it to a simmer, and cook until the sauce looks thick and glossy. Season to taste with salt and pepper. When serving, place breast and tenderloin on a plate. Spoon the sauce over the chicken and top with sliced green onion.
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