3/4 lb. boned and skinned chicken breasts

Cut into 1 inch wide by 2 inch long slices.

MARINATE:

1/2 tsp. salt
1/2 tbsp. wine
1 tbsp. cold water
1/8 tsp. pepper
1 tbsp. cornstarch
1 egg yolk

Marinate chicken slices for at least 10 minutes. Remove and coat in flour mixture.

LEMON SAUCE:

4 tbsp. fresh lemon juice
4 tbsp. water
1/2 tsp. salt
4 tbsp. sugar
4 tbsp. ketchup
2 tbsp. cornstarch

Mix ingredients together, set aside.

CHICKEN COATING:

6 tbsp. cornstarch
3 tbsp. flour

Coat chicken slices in flour mixture.

COOKING PROCEDURE:

8 c. oil

Heat oil in deep skillet, deep fry chicken slices until golden brown, this takes only a few minutes. Drain and remove to a platter.

Heat 1 tablespoon oil. Stir fry the lemon juice to boiling point, pour sauce over chicken slices. Serve hot. Garnish the platter with sliced lemons, tomatoes and parsley.