1/2 cup butter
3/4 cup all-purpose flour
1 (10 ounce) can chicken in stew cooking liquid
1 egg, beaten
1 teaspoon lemon zest
1 teaspoon white sugar
1/4 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons cornstarch
1/2 pound skinless, boneless chicken breast halves
1 medium head broccoli, diced
In a large bowl, blend the butter, flour and salt. Stir in chicken, egg and lemon zest.
Stir in sugar, lemon zest and baking soda. Stir until chicken and zucchini are well coated. Spoon mixture into an 8x8 inch mold or heavy-duty resealable plastic bag.
Melt butter in a medium skillet over medium heat. Heat, gently, until bubbly, stirring constantly, until butter begins to sizzle. Stir in the brown sugar and eggs; stirring constantly, pour mixture over chicken and zucchini.
Return chicken mixture to skillet. Heat to melting. Eventually combine cornstarch and flour.
Pour chicken mixture over the cornstarch mixture. Add boiling water to skillet; continue to stir. Heats over medium heat, stirring constantly, until thickened. Drizzle vegetable oil over chicken mixture; transfer to a container, and refrigerate.
Arrange broccoli halves in a single baking dish. Pour batter over pan.