Perfect Lemon Chicken

I'm having a little party next Sunday so I started experimenting with foods that could be eaten with a toothpick, of course this would also make a great entree. Here is what I came up with:

4 chicken breasts
2 tbsp butter, 2 tbsp grapeseed or vegetable oil
6 tbsp flour
Cayenne pepper
Salt and Pepper
Juice of 2 large lemons, between 1/2 and 3/4 cup
4 tbsp sugar
Ground allspice
Cinnamon

Mix lemon juice, sugar, 2 shakes allspice, 2 shakes cinnamon, 4 shakes cayenne, salt and pepper; set aside.

Cut chicken into large cubes. Put flour, 2 shakes cayenne, salt and pepper in a gallon ziploc bag. Add chicken and shake to coat well.

Melt butter and oil over med/high heat in sauce pan. When it gets warm, add chicken cubes, picking them from the bag so as not to add too much flour. If the first one doesn't sizzle when it hits the pan, wait until pan gets hotter before adding the rest.

Cook chicken on all sides until it is golden brown. It should soak up all the butter and oil. Once it's golden brown, pour lemon juice mixture in and toss to coat. Cook until sauce thickens.

Serve as an appetizer or over rice as an entree. Enjoy!