Clarice's Chicken Breasts with Ginger Sauce

Ingredients

• 1.6 chicken breasts, skinless
• 2.salt
• 3.pepper
• 4.flour, for dredging
• 5.egg, beaten
• 6.breadcrumbs
• 7.oil, for frying
• 8.250 ml chicken stock
• 9.90 ml ginger syrup, from jar of preserved ginger
• 10.30 ml preserved ginger, chopped
• 11.1 lemon juice, freshly squeezed
• 12.15 ml cornflour
• 13.60 ml water, cold
• 14.flaked almonds, toasted

Method

1. 1.Remove skin from breasts.
2. 2.Place breasts between waxed paper and gently pound until thin.
3. 3.Sprinkle both sides with salt and pepper.
4. 4.Dredge in flour.
5. 5.Dip in the beaten egg.
6. 6.Coat with breadcrumbs.
7. 7.Put breasts on a waxpaper covered board. Refrigerate until needed.
8. 8.In a heavy bottomed pan, heat oil and brown chicken on both sides. Should not take longer than 15 minutes.
9. 9.Arrange on serving platter and keep warm.
10. 10.To the pan, add chicken stock, ginger syrup, preserved ginger and lemon juice.
11. 11.Bring to the boil and simmer for 1 minute.
12. 12.Blend the cornstarch and the cold water and stir into the mixture in the pan.
13. 13.Cook, stirring all the time until the sauce has thickened.
14. 14.Pour sauce over the chicken and sprinkle with the toasted almonds.

Notes

• You can toast the almonds quite a few days before needed. The toasted nuts keep well in the refrigerator.
• Crumbed chicken can be prepared ahead and refrigerated until ready to cook.
• Source: page 15 of Adobe Scan 24 Feb 2026.pdf.