1Wash Chicken and pat dry, salt chicken on both sides. In Zip Lock bag place all the chicken. Sprinkle with enough lemon pepper to coat chicken and add 1/4 cup lemon juice. Seal bag and let lemon juice coat chicken. Let set at least 1hr. in refrigerator.
2Use large skillet with lid. Place olive oil in pan enough to coat bottom pan. Make sure pan is hot. Remove chicken from zip lock bag and brown chicken on both sides.
3In same pan, add remaining lemon juice and ginger-ale. Lemon slices. Cover reduce heat and simmer approximately 45 min.
4Remove chicken from pan set aside. Taste juices in pan, if it is too bitter add 1TBL sugar. Mix well. Let juices reduce to sauce. Sauce should coat back of spoon nicely.
Serve sauce over chicken. I make extra sauce and serve my chicken on a bed of rice.