For a fun weeknight twist to just another chicken dish, try lemon chicken.
4 to 6 skinless, boneless chicken breasts
1 cup flour
3 tsps black pepper
1 tsp salt
2 Tbsps oil
2 Tbsps butter
1 cup lemon juice
½ cup sugar
½ cup chicken stock (or one crushed bouillon cube)
2 tsps soy sauce
1 Tbsp corn starch
1 or 2 cans pineapple
Mix together the flour, salt and pepper. Cut the chicken breasts into bite-sized pieces. If you prefer, you can leave the chicken breasts whole (but they will take longer to cook that way) or cut them into strips. Dredge the chicken in the flour mixture and set aside.
Preheat your pan with the butter and oil in it. Add the chicken and cook until brown, a few minutes on each side. Make sure it is cooked through.
While the chicken is cooking, mix up the sauce. Mix together the lemon juice, sugar, chicken stock (or bouillon cube), soy sauce and cornstarch.
Remove the meat from the pan when it is done cooking. Drain any extra oil. Add the sauce to the pan and allow it to thicken (turn heat to high, while stirring. Once the sauce starts to boil, turn it down and continue to cook and stir while it thickens). If the sauce does not get thick enough, drain the pineapple juice into a dish and add another tablespoon of cornstarch to it, stirring well. Then add the juice/cornstarch mixture to the thickened sauce. (If it is already thick enough, just add the juice without additional corn starch).
Once you are satisfied with the sauce, add the pineapple and cooked chicken to the sauce, stirring to incorporate and heat the pineapple through.
Serve with rice.