Ingredients

The following ingredients have 4 Servings
  • 1½ lbs boneless, skinless chicken breasts (cut into bite-size pieces )
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • ¾ cup chicken stock
  • 1 cup lemon curd
  • ¼ cup water
  • 1 tablespoon lemon zest
  • 2 scallions (thinly sliced)

Instruction

  • Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
  • Remove the meat from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk.
  • Add the lemon curd and ¼ cup of water and stir well to combine.
  • Once everything is mixed well and bubbling, add the meat back in and simmer for two to three minutes, or until the sauce has thickened a little.
  • Top with the scallions and lemon zest and serve.