Lemonhead Chicken

 

Lemonhead Chicken??  OMG—what is that all about?  Well, I was looking to make some lemony sauce to go over chicken and I thought:  what can I use to make it both sweet and tart at the same time.  Looking around my kitchen I had nothing, until I spotted some Lemonheads candy in a drawer.  Inspiration!!  Give it a try.  The sauce gets thick—almost looks like thin lemon pie filling.  And boy does it add a punch of oniony tartness.  If you like lemon chicken from your favorite Italian or Chinese restaurant, then you will enjoy the flavor of this dish.

 

4-6 boneless, skinless chicken breasts    2 ¾ cups chicken broth

1 large pkg. Lemonheads candy               1 ½ cups lemon juice

1 lemon, thinly sliced                                  1 t. salt

1 large onion, thinly sliced                         ¼ cup corn starch

¼ cup water                                                1 egg, slightly beaten

½ cup bread crumbs                                   ¼ cup vegetable oil

Scant ¼ cup sugar to taste

In a large saucepan, combine chicken stock, Lemonheads, lemon juice, lemon slices and salt.  Bring to simmering over medium heat, stirring for about 10 minutes until candy is completely dissolved.  Add onions to sauce.  Whisk cornstarch into water; stir until smooth.  Whisk into lemon sauce.  Cook, stirring constantly, about 2 minutes until sauce has thickened. Add scant sugar if you find the lemon sauce is too tart (I have found that different lemon juices and fresh lemons are sometimes too tart for my tastes). Dip chicken in egg; then into bread crumbs.  Heat large skillet with oil; then add chicken and cook until brown and juices run clear, about 5 minutes per side.  Remove to deep platter and pour lemon sauce over chicken.  Enjoy!