Gourmet Cookie Bouquets Recipe Blog

• 2 tablespoons vegetable oil
• 3/4 pound chicken flattened
• 1/2 teaspoon salt
• 1/2 cup sugar
• Grated zest of one lemon
• Juice of one lemon
• 2 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 teaspoon water.
• 4 cups shredded romain lettuce
• 1 scallion thinly sliced.

In a large skillet, heat the oil. Sprinkle the chicken with 1/4 teaspoon of the salt and sauté until cooked through. In a small saucepan, combine broth, sugar, lemon juice, lemon zest, vinegar, garlic and remaining salt; bring to a boil. Stir in cornstarch and cook, stirring for about 30 seconds until thick. Arrange the lettuce on a platter. Top with chicken, then sauce. Sprinkle with the scallions.

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