1/2 cup butter
1 cup packed light brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1 cup chopped onion
2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons lemon juice
1/4 cup LAND O LAKES Butter, melted
1 cup packed brown sugar
1/3 cup vegetable oil
In a large bowl, mix butter, brown sugar, lemon juice and nutmeg. Remove chicken from juices, and place in a large bowl. Mix in onion, sugar, lemon juice and nutmeg. Place chicken using a slotted spoon into saucepan with juices. Bring to a boil, then reduce heat to medium. Cook, stirring constantly, for 4 to 5 minutes, or until chicken is no longer pink. Remove from heat. Cover, and refrigerate 2 hours, or until completely cooked through and juices run clear.
Place chicken in a large pot and bring to a boil over high heat. Cover, and cook until no longer pink, about 5 minutes. Remove chicken from saucepan and stir in lemon juice and brown sugar. Cook, stirring occasionally, until chicken is cooked through and juices run clear, about 1 minute. Drain, and transfer to serving dish.
Combine brown sugar, oil, brown sugar mixture and lemon juice in medium saucepan. Bring to a boil. Pour over chicken, and stir.