1 tablespoon butter
1 cup milk
3 pieces chicken tender
3 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon distilled white vinegar
1 1/2 pounds skinless, boneless chicken breast halves
2 cups water
1 cube chicken bouillon cube
1/2 inch butter, softened
1 cup all-purpose flour
1 onion, chopped
1 teaspoon baking soda
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon brown sugar
1 tablespoon vegetable oil
Combine the butter, milk, chicken tender, sugar, salt and vinegar in a large saucepan. Bring mixture to a boil, stirring constantly. Strain mixture into a blender blender attachment and blend until smooth.
Fold 1/2 cup chicken into the chicken mixture, stir gently and pour mixture into a slow cooker or large scale slow cooker. Add water, bouillon cube and 1/2 tablespoon butter. Mix well and stir until well blended. Mix in flour, onion and baking soda. Cover and let chicken cook 15 to 20 minutes and drain. Season with Worcestershire sauce, cornstarch, lemon juice and brown sugar.
Remove chicken from its broth and stir chicken into the chicken mixture, using an electric handkerchief to secure it. Stir over high heat or simmer 10 to 15 minutes.
Dip chicken in flour mixture, first coat in lemon juice, and then coat with brown sugar, brown sugar, oil. Place into an 8 inch square dish, turning occasionally, to coat.