1/2 cup butter
1/2 cup packed brown sugar
2 eggs, beaten
2 tablespoons brandy
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup all-purpose flour
6 boneless, skinless chicken breast halves - cut into cubes
Bake chicken cubes in a large skillet over medium heat. Brown on both sides, about 5 minutes. Drain and toss with butter and brown sugar. Place cubes in shallow bowl and cover with butter and sugar mixture.
Place cubes in oven and heat to 375 degrees F (190 degrees C), about 10 minutes.
Remove chicken from skillet and place on wire rack to cool.
Heat the brandy and lemon zest in medium skillet over medium heat.
Remove chicken and cover with flour to coat. Stir ribbons into creamed mixture, cover and cook 1 minute on each side.
Place chicken on rack. Brush remaining butter or margarine over surface of chicken and sprinkle with lemon zest. Heat liquid in pan of microwave oven to boiling and add chicken. Continue to cook 5 minutes, turning occasionally.
Remove broiler from oven and remove rack of pan. Place chicken cubes on rack of pan. Place skillet over medium heat, sprinkle with lemon zest, toss, and cook 10 minutes on each side, or until chicken is no longer pink from juices.