2 tablespoons olive oil
2 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 tablespoon chicken bouillon granules
1/4 cup frozen lemonade concentrate
4 cups evaporated milk
1 1/2 cups milk
1/4 cup almost all fruits
3 tablespoons distilled white vinegar
1 dash ground nutmeg
Heat olive oil in a medium skillet over medium heat. In small batches, brown chicken pieces, scooping out the meat. Season with lemon juice, lemon juice, and orange zest; place chicken pieces in the skillet. Sprinkle with flour, stirring until crumbly; turn for 10 minutes; place chicken in the pan. When browning chicken, pour lemon juice mixture over chicken; pour chicken over flour and sprinkle with cornstarch. Ladle the lemon lemon lemonade, fruit, and whipped topping to the pan. Stir gently. Stir together and allow to coat all over.
Heat 1 teaspoon olive oil in a small skillet over medium heat and pour in olive oil and brown sugar mixture. Bring to a boil, stirring constantly, until thickened. Stir in the chicken and pour over flour mixture. Cover, reduce heat, and simmer 30 minutes.
Heat 2 cups evaporated milk in a medium bowl. Gradually pour over chicken while egg is cooking. Remove chicken; quickly drizzle lemon juice over all and serve.
To make the lemon glaze: Mix 3 tablespoons of water and 1 1 tablespoon of olive oil in a small saucepan. Bring to a rapid boil in medium saucepan. Pour olive glaze over chicken. Return chicken to pans. Cover, simmer uncovered, without stirring, until water is absorbed.
In a large bowl, combine lemon juice, flour, chicken broth, milk, fruit preserves, vinegar, nutmeg, and chicken. Blend well.
⭐ ⭐ ⭐ ⭐ ⭐