8 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons dried minced onion
2 cloves garlic, minced
2 teaspoons white sugar
8 sprigs fresh parsley, chopped
Heat a large nonstick skillet over medium heat. Fry chicken in oil for 10 to 15 minutes, flipping to coat. Remove chicken and drain grease with hands.
Add olive oil, onion, garlic, sugar, parsley and alcohol to skillet pan. Cook for 15 minutes or until sugar is dissolved and gravy thickens. Remove from heat.
Remove chicken and drain grease.
Return skillet to low heat. Place pan in the skillet to heat olive oil over high heat. Fry chicken for 4 or 5 minutes, turning and stirring as needed. Remove chicken and set aside.
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Saute dredge eggs in oil and fry 3 or 4 minutes, stirring until the eggs are firm. Mix in lemon juice and sugar.
Add vinegar, lemon zest, lemon extract and chicken to skillet. Bring to a boil. Cook, stirring occasionally, for at least 3 minutes, then sprinkle with salt. Cook and stir for another minute.
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