- corn starch
- white wine
- Limmi lemon juice
Cut the chicken in chunks, coat with corn starch and then egg. Fry the chicken for a couple of minutes and set aside. Place a tablespoon of cornstarch in a bowl and mix it with a glass of cold water till dissolved. Pour the corn starch mixture into a sauté pan with ½ glass of white wine and ¼ glass of Limmi lemon juice. Bring to a boil.
Once the sauce thickens to the point of being almost gelatinous, add the previously fried chicken to the sauce, mix, stir for a few more minutes and….
Behold the amazingly fresh fragrance of lemon!