Lemon Baked Chicken with Hawaian Rice

Salt and pepper some chicken pieces. (I used boneless skinless breast pieces) Roll in flour and fry. Place in baking pan. Sprinkle with brown sugar. Put water with chicken base or boullion cubes on stove. Add a couple tablespoons of lemon juice. Bring to a boil. Add some cornstarch that has been added to cold water to thicken the sauce. Pour over chicken. Cover with foil. Bake for a short while. Cook rice. Add chopped dates, toasted almonds and butter. Here is the basic recipe, just as it is written down on Mom's recipe card. I remember her making this when I was a child. It was a "gourmet" recipe. I remember not being crazy about the dates, but now that I'm grown up, I really liked them, along with the toasted almonds. I went to Walmart today to buy the ingredients for this recipe. I had to search out the dates...its been so long since I've bought dates, I'd forgotten where they were in the store. (They are over by the raisins, which are near the snack foods in Wal-mart.) I came home and started frying the chicken. I didn't have any paper towels, so I used coffee filters to drain the chicken pieces. Then I made the lemon sauce...I forgot to stir in the 2 T. cornstarch into some cold water first, so I just added it into the boiling chicken broth/lemon mixture. It did turn out lumpy, so I used a strainer when I poured it over the chicken with the brown sugar. It's kinda funny that the recipe says to sprinkle the brown sugar over the chicken, rather than adding it to the sauce. Not sure why they did that, but I did it as the recipe said. So, bottom line...my husband loved it! I really liked it too and will do this one again.