LEMON CHICKEN

Contributed by Lynne Snyder

Note: I left some of the chicken w/out the sauce for Phil because he says he doesn't like lemon chicken. He ate one of the plain ones and then ate one of the lemon ones and then he put the plain ones in the sauce and said, "Yours are better!"

• 4 large boneless, skinless chicken breasts or 8 small, cut into 1/2 inch thick strips
• 1 c flour
• 2 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 cup butter (start w/less butter and oil and add as needed)
• 1/2 cup olive oil

Sauce:

• 1 cup chicken broth
• 1 cup pineapple juice
• 3 T. cornstarch
• 1 cup sugar
• Juice from 4 lemons

Combine flour, garlic powder, salt and pepper in a plastic bag. Shake chicken cutlets in flour mixture. In a large skillet, melt butter and olive oil together and cook chicken breasts slowly, until browned.

While chicken is cooking make the sauce by combining all ingredients in a medium sauce pan and heat until thick and bubbly. Pour over cooked chicken in the skillet they have been cooked in, making sure you get all the browned bits scraped into the sauce. Serve with white or brown rice.