Method:
Cut the chicken into strips. Now pass the strips into the flour and remove the excess flour through a colander. Place a pan on the fire, pour the olive oil and heat it; when it is hot lay the chicken strips and let them brown over medium heat, turning them over from time to time.
When they are well browned, remove them from the heat and keep them aside. Meanwhile, prepare the sauce: place the cornstarch in a small bowl, add 30 g of water taken from the total dose and mix to dissolve it.
In a saucepan, pour the wine, the remaining 150 g of water, the lemon juice and flavor with the grated lemon zest. Heat over low heat, stirring with a whisk and pour the cornstarch dissolved in the water. Immediately add the browned chicken, add salt, turn the saucepan to mix the creamy chicken and cook for a couple of minutes, the time needed to thicken the sauce. Once ready, serve your lemon chicken now!