4 skinless, boneless chicken breast halves
2 tablespoons lemon juice
2 tablespoons all-purpose flour
4 teaspoons brown sugar
1 tablespoon butter, melted
4 fluid ounces chicken broth
3 carrots, sliced into 1/4 inch rounds
1 plum tomato, peeled and diced
1 onion, diced
1/2 cup butter, melted
2 tablespoons lemon extract
1/4 cup lemon juice
1/2 cup lemon zest
Place chicken in a shallow pan and sprinkle lemon juice over the bottom of the pan. Season with flour, brown sugar, and butter. Place over a medium heat in the preheated oven for 9 minutes. Turn chicken pieces, and heat through.
Remove chicken from oven and scatter chicken with lemon juice. Pour chicken broth into a separate medium saucepan. Stir together the carrot, tomato, onion, butter, lemon extract, and lemon zest. Pour chicken broth into pan with lemon juice.