5 skinless, boneless chicken breast halves
1 egg
2 teaspoons vegetable oil
2 teaspoons brown sugar
1 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon brown sugar
3 eggs
1 teaspoon chicken bouillon granules
1 cup all-purpose flour
1/2 cup water
2 tablespoons lemon juice
1 1/4 cups chicken broth
1/4 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and heat over medium-high heat until only lightly browned. Remove chicken from dish and pat dry.
Heat oil in a large skillet over medium heat. Using tongs, coat chicken with oil. Crumble brown sugar and lemon juice into skillet with a spatula. Saute for a few seconds—if desired—and pour in flour. Stir in broth, lemon juice and chicken bouillon granules. Cook slightly, stirring constantly, but do not get overpowered. Pour into dish.
Place mushrooms in skillet and cook, stirring frequently, over medium heat until evenly coated. Transfer to skillet and add lemon juice and chicken broth. Stir fry briefly to bring mushroom sauce to a boil. Return mushrooms to skillet and stir fry gently for 5 minutes.
Return chicken to dish and coat with mushroom sauce. Garnish with sliced mushrooms and marinated slices of lettuce. Cover and refrigerate chicken.
Spread chicken mixture over chicken as desired. Arrange lettuce over dish. Top with chicken in foil. Sprinkle with mushrooms and serve.