Growing up, we always got to choose what was served for dinner the night of our birthday.  Most of us picked chinese take-out from Autumn Moon.  It was delicious and I don’t remember anything I really didn’t like there.  My favorite was Lemon Chicken.  This lemon chicken doesn’t quite compare to what that restaurant served (probably the lack of MSG) but it’s the most satisfying recipe for lemon chicken I’ve found so far.  It comes from my favorite cookbook ever, “The Essential Food Storage Cookbook” by Tami Girsberger and Carol Peterson.

Lemon Chicken

1 cup flour
1 tsp. seasoned salt
6 boneless, skinless chicken breast halves (about 6 oz. each)
3 Tbsp. vegetable oil
1/2 cup lemon juice
1 tsp. lemon zest
1/2 cup sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 cup water

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

In a bowl, whisk lemon juice, lemon zest, sugar, cornstarch, and salt.  Slowly add water until thoroughly mixed and no lumps remain.  Place chicken in a greased 9X13- inch baking pan.  Pour lemon sauce over chicken and bake for 20 to 25 minutes.  Serves 6.