Lemon Chicken
1 lb. boneless chicken, cut into large cubes
Cook chicken until browned in saucepan.
Lemon Sauce Recipe:
1/4 c. sugar (can use less)
1 T cornstarch
1/8 t salt
1/4 t fresh nutmeg
1 C boiling water
1 t grated lemon zest
1 lemon, juiced
Stir together in saucepan the sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice.
Blend together with chicken pieces. Serve immediately over rice.
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