1 tablespoon olive oil
1/2 teaspoon dried minced onion
1 teaspoon white sugar
1/3 cup seasoned cornmeal
salt and pepper to taste
2 skinless, boneless chicken breast halves
1 1/2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon lemon juice
2 1/2 teaspoons chicken bouillon granules
1/3 cup olive oil
1/2 teaspoon lemon juice
Heat olive oil in a medium saucepan over medium heat. Add onion and sugar, and stir gently. Reduce heat to low, and add cornmeal and salt and pepper. Cook, stirring constantly, until cornmeal is completely dissolved.
When chicken has no juices remaining, place in a clean bowl, and add lemon juice slowly, stirring continuously. Let cool to room temperature.
Heat butter and lemon juice in a large skillet over medium heat. Stir chicken into butter mixture; brown lightly. Transfer chicken to a serving dish. Spoon mixture over chicken.