4 boneless chicken breasts
1/2 of 1 bag washed spinach
1 c. cornstarch
1/4 c. oil
1 c. chicken broth
1 tbsp. cornstarch
1 1/2 tsp. sugar
2 tbsp. soy sauce
1/4-1/3 c. lemon juice
2 tbsp. dry sherry
1 tsp. sesame oil
4 very thin lemon slices

Wash chicken. Pat dry. Roll in cornstarch to coat. Set aside while preparing sauce. Dissolve 1 tablespoon cornstarch in chicken broth. Add sugar, soy sauce, lemon juice and sherry. Cook, stirring, until mixture thickens and boils. Remove from heat. Stir in sesame oil.

Heat 1/4 cup oil in fry pan. Roll chicken, again, in cornstarch. Fry in oil until done, turning once when crisp.

Tear spinach leaves. Pile on individual plates. Top each serving of spinach with a fried chicken breast. Top each breast with a lemon slice. Pour hot lemon sauce over all. Serve with steamed rice.