2 tablespoons vegetable oil for frying
2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon white sugar
2 tablespoons honey for baking
1 tablespoon vegetable oil
1 medium slug of tarragon, cut into 1/3 inch slices
Heat oil in a large, heavy skillet. Fry chicken for 5 minutes on each side or until lightly browned. Cool completely. Drain well.
Heat 2 tablespoons oil in pan or skillet over medium-high heat. Fry chicken pieces until browned on all sides; remove from skillet. Add sugar, honey and oil, stirring very thoroughly.
Place lemon slices onto baking sheet, about 1 inch apart. Mix with tarragon, then pour mixture on chicken pieces. Transfer chicken to pan or skillet and heat through.