1 chicken breast, approximately 1.5 kg, cut into pieces
2 tablespoons of wheat flour
1 teaspoon of salt
2 tablespoons of olive oil
1 small can (180 g) of concentrated lemon juice
3 tablespoons of ketchup
2 tablespoons of vinegar
2 tablespoons of cornstarch
2 tablespoons of grated carrot
1 chicken breast, approximately 1.5 kg, cut into pieces
2 tablespoons of wheat flour
1 teaspoon of salt
2 tablespoons of olive oil
1 small can (180 g) of concentrated lemon juice
3 tablespoons of ketchup
2 tablespoons of vinegar
2 tablespoons of cornstarch
2 tablespoons of grated carrot
Mix the flour with the salt
Place in a paper bag
Add two or three pieces of chicken to the bag at a time and shake to coat
Heat the olive oil in a skillet
Fry the chicken pieces on both sides
Combine the remaining ingredients and add more grated carrot if needed
Add half a cup of water
Pour over the chicken
Cover the pan and cook until the chicken is tender
Remove the chicken to a warm plate
Mix the cornstarch with 2 tablespoons of water
Add to the liquid left in the pan
Cook, stirring constantly, until thickened
Serve the sauce over the chicken
Slice into six portions.
