Lemon
Chicken
Prep Time:
25 minutes + overnight marinade
Cook Time: 25 minutes
Makes 6 servings
6 boneless,
skinless chicken breast halves
2 cups fresh lemon juice (about
8-9 lemons)
1 cup all-purpose flour
1 ½ teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black
pepper
2 tablespoons olive oil
2 tablespoons freshly grated lemon
peel
1/3 cup lightly packed brown sugar
¼ cup chicken broth
1 lemon, thinly sliced in rounds
Minced fresh parsley
In a large,
sealed plastic bag, combine chicken
breasts and lemon juice. Squeeze
air out and seal. Refrigerate
overnight, turning once.
Remove chicken,
reserving 2 tablespoons of marinade,
and drip dry. Combine flour, salt,
paprika and pepper in a plastic
bag. Shake until well mixed. Put
chicken breasts in bag, one at
a time, and shake to coat evenly.
In a large
skillet, heat oil over medium-high
heat and sauté breasts,
a few at a time, until browned
on both sides, about 5 minutes.
Arrange
chicken in a single layer in a
large baking dish. Sprinkle evenly
with lemon peel and brown sugar.
Mix chicken broth with reserved
2 tablespoons marinade and pour
around chicken. Place a thin lemon
slice on top of each breast and
sprinkle with minced parsley.
Bake at
350°F for 25 minutes or until
tender.
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