6 boneless chicken breasts
1 tsp. pepper
1 tsp. chili peppers
1 tbsp. cornstarch
1 c. water
2 lg. lemons
1 sm. onion (chopped fine)
2 sticks butter
1 tbsp. sugar
1 tsp. salt

Trim chicken fat off and quarter breasts. Melt 1/2 stick butter in frying pan. Add pepper, salt and onions. Marinate breast in lemon juice about an hour. Fry in butter, salt and pepper and onion, on high heat approximately 3 minutes. Sprinkle with chili pepper, then turn on low simmer and add lemon juice, sugar, salt and use remaining butter. Cook approximately 15 minutes. Mix water and cornstarch; add to butter sauce until slightly thick.