1 teaspoon lemon zest
1 cup milk
1/3 cup white sugar
1 pinch salt
1 tablespoon white sugar
1 tablespoon lemon zest
3 eggs
1 teaspoon lemon zest
1 cup chicken broth
1 teaspoon lemon zest
1 tablespoon lemon juice
In a large bowl, mix lemon zest and milk. Stir in sugar and salt. Mix with hands until well blended.
Place chicken in a large skillet, and pour milk mixture over all. Saute over medium heat for about 3 minutes, or until chicken is golden brown. Turn to coat and cool.
Place white sugar in a small saucepan, and cook slowly over low heat until it begins to set. Pour milk mixture into pan, and stir until smooth.
Place chicken pieces in pan with saucepan mixture; brown a little on both sides. Stir cooked and cooled chicken pieces into custard mixture.
Heat remaining lemon juice in a small bowl. Heat chicken broth slowly over medium heat, whisking constantly. Gradually pour lemon juice over chicken. Sprinkle saucepan mixture over chicken pieces. Top with lemon zest.
Bake at 350 degrees F (175 degrees C) for about 10 minutes, or until chicken is no longer pink and juices run clear.