Chicken With Lemon Sauce - cooking recipe

Ingredients

6 medium skinless, boneless chicken breast halves (1 1/2 Lb)
1/4 cup unsifted flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. margarine or butter
1 cup chicken broth
3 Tbsp. unsifted flour
1/4 lemon juice
1 tsp. sugar
2 Tbsp. chopped fresh chives

Preparation

Rinse chicken; pat dry.
Combine 1/4 cup flour, salt and pepper in plastic bag.
Add chicken pieces, a few at a time, shaking to coat.
Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once.
(Reduce heat as necessary during cooking to prevent over browning.)
Remove from skillet, reserving any drippings.
Keep warm.
For sauce, combine both and 3 tablespoons flour in screw-top jar.
Cover and shake well; add to skillet.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute longer.
Stir in lemon juice and sugar; heat through. Serve sauce over chicken.
Sprinkle with chives.