4 skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons flour
1 cup willowy sugar
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon seasoning salt
1/4 teaspoon ground white pepper
8 chicken breasts
1/4 cup chopped walnuts
1/4 cup candied citrus zest
Place chicken breasts in a large resealable plastic bag. Roll out chicken breasts, leaving 1/2 inch of water in the breast. Heat butter and flour in large skillet over medium heat. Add to pan chicken; cook, stirring occasionally, until chicken is browned on both sides. Remove from pan; drain. Set aside.
Mix sugar, flour, cornstarch, seasoning salt, 1/4 teaspoon seasoning salt and pepper in small bowl.
Heat oil in large skillet over medium heat. Cook chicken until browned on both sides and juices run clear, about 5 to 10 minutes. Remove chicken breasts from pans and set aside.
Heat butter and flour in skillet over medium heat. Lemonize remaining water in pan as necessary. Combine cheese, brown sugar, flour mixture and chicken; transfer to pan.
Return chicken to pan and heat through. Scoop chicken into bag. Discard waxed paper.
Stir candied citrus zest into pan. Pour about half of chicken mixture into cheese mixture. Return to pan; heat, stirring occasionally, until sauce is thickened, about 1 minute. Remove chicken from pan and let cool on wire rack.