Lemon Chicken, (The Best)4 Chicken breasts
1/3 c all purpose flour
1/2 tsp salt
4 tsp vegetable oil, divided
1 c chicken broth
1 Tbsp fresh lemon juice
2 tsp sugar
2 tsp corn starch
1 Tbsp butter
Place chicken breasts between tow pieces of plastic wrap, and pound with a small frying pan or meat pounder until evenly thin. Cut each breast into four pieces. Combine flour and salt in a shallow bowl, and dredge chicken in mixture. Heat 2 tsp oil in a large non-stick skillet over medium high heat. Add half of the chicken and cook 2 minutes; then turn and cook 2 mins more. Transfer to plate. Add remaining oil to skillet; cook remaining chicken and transfer to plate.
Increase heat to high; stir in broth, lemon juice, and sugar, and bring to a boil. Disolve cornstarch in 1 Tbsp water, whisk into boiling broth and boil one minute longer. Whisk in butter and pour sauce over chicken.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a pot or frying pan until chicken is cooked through and meal is hot.