Recipe: Easy Chicken Cutlets with Lemon-Garlic Sauce (Argo cornstarch recipe)

EASY CHICKEN CUTLETS WITH LEMON-GARLIC SAUCE

1 1/2 pounds boneless, skinless chicken breasts
1 egg, lightly beaten
1 cup seasoned dry bread crumbs
1/4 cup Mazola Corn Oil

FOR THE LEMON-GARLIC SAUCE:
1 teaspoon Mazola Corn Oil
1/4 cup finely chopped green onions
1 cup chicken broth
1 teaspoon dried minced garlic
1 tablespoon Argo Corn Starch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon white wine, optional

TO PREPARE THE CHICKEN:
Place chicken in a large bowl; add beaten egg and gently toss to coat.

Place bread crumbs in a large resealable bag. Add chicken, 1 piece at a time; shake to coat.

Heat oil in a large skillet over medium-high heat. Cook chicken 8 to 10 minutes, turning once, until cooked through.

Serve with Lemon Garlic Sauce.

TO MAKE LEMON-GARLIC SAUCE:
Heat oil in a medium saucepan over medium-low heat. Add green onions and cook until softened, about 2 minutes. Add broth and garlic; heat.

Mix cornstarch with 1 tablespoon water in a small bowl. Add to saucepan and stir gently until sauce thickens. Stir in lemon juice and wine, if desired. Spoon hot sauce over cutlets.

Makes 6 servings
Source: Argo cornstarch