Lemon Chicken Recipe

Serves: 4

Ingredients:
1 1/2 lbs chicken breasts, cut in chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tbsp wok oil or vegetable oil, 2 turns of the pan
1 tbsp white vinegar (a splash)
1/2 cup chicken broth
8 oz Stonewall Lemon Curd
1/4 cup hot water
zest of 1 lemon
2 scallions, thinly sliced


Directions:
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add a splash of vinegar to the pan and let it evaporate. Add broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions and zest, and toss chicken pieces well to combine zest and scallions evenly throughout the sauce. Serve with Rice.

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