Started as a veal dish and i adapted it to chicken to suit everyone in the house...
Coat the filleted chicked in the seasoned flour
Cook in batches in butter on med-high heat
Once fairly browned set aside
De glaze the pan with the lemon juice
Add the sugar and let boil for a minute, lower heat
Add the cream and stir
Add the chicken back to the pan
Simmer till sauce thickens and darkens
Serve with steamed vegies and mash
excellent confort/rainy day dinner.
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