Grandma Gubler's lemon chicken

I just spent an awesome evening talking with my Grandma Gubler, and watching the rain fall in the desert heat. She's 89 years old, and has led a life that frankly amazes me. She raised 11 children, was a registered nurse, and still managed to create what was my childhood fantasy land in her orchard. The orchard is gone now, but she still lives in the 3-story house that my mom grew up in. We just sat and talked on the swing under the back porch, listening to the wind and the rain as they gently came and went. It brought back one of my favorite memories.

I was visiting Grandma, alone, and I must have been eight. There was a terrible storm that blew in that day. We had gone to some fast food restaurant, I forget which, and midway through the power went out. We then went to the store, and I thought it was so weird how some of the lights were on, and some were off. (Coming from a small town, with no backup electrical plan, I thought it was SO strange how the store was powered by two separate power boxes. I had bizarre ideas for the world back then.) We went back to grandma's house, and we sat on her front porch, watching this massive rainstorm blow through the valley, with lightning and thunder everywhere, eating her homemade banana slush.

I don't have the recipe for the banana slush, but when I get it, I'm going to post it. In the meantime, I'll post one of my favorite recipes that she has given me. I don't know where she got it, but I got it from her, so...

Lemon Chicken
from Ella Gubler

3-4 chicken breasts, cubed (I usually cube it into about 3/4" cubes)
1/4 cup butter (please don't cook with margarine. It's not the 80s anymore.)
1 Tbsp flour
1/2 tsp terragon (very important, I bought terragon just for this dish and have never regretted it)
1/2 tsp salt
1 cube chicken bouillon (I use the Knorr powered bouillon, and just add it by taste)
1 Tbsp lemon juice (fresh is by FAR the best)

Cube the chicken, and cut off the excess fat. Preheat the pan, and melt the butter in it. cook the chicken in the butter until it's done. I like to fry it a bit after it's cooked in the butter, just to brown the chicken a bit. I then mix the flour, terragon, and salt in a small ramekin until that's blended, then I sprinkle it over the chicken. I coat the chicken with it, and cook it for just a minute, to brown the flour and get a good crust on the chicken cubes. Then add 3/4 cup water to the bouillon and dissolve it to make a chicken broth (I just pour the water in the chicken pan, and then sprinkle the powdered bouillon on until it tastes good), and add the juice. Cook it a few minutes, until you get a really nice gravy going. I love serving it with my really good rice recipe (to follow soon)--- makes a delicious dinner, easy to make, and takes very little time.

Grandma gave me this dish when I asked her for a simple, good meal I could impress a date with. It's never failed. Now I can toss the receipt from Target that I wrote the recipe on.