Cut each chicken breast into 2 layers. Marinate with a little salt and pepper. Keep aside.
Coat chicken pieces with ¼ cup dry flour and shallow fry till golden brown. Remove from pan and keep aside.
Now heat 2 tbsp oil in a pan, add in 3-4 cloves of chopped garlic and sauté till golden brown.
Then add 1 tsp lemon skin, 2 tbsp lemon juice, 2 – 3 tbsp vinegar, 1 tsp crushed red pepper, reaming ½ tsp black pepper and ½ cup water. Mix well and cook on high flame.
Thicken sauce with corn flour paste. Then pour it on cooked chicken. Serve hot.