Zesty Lemon Chicken
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"Connie Steinhaus. Recipe from Creme de Colorado. Page 182"
Serves 6 | Prep Time | Cook Time | Main DishWhy I Love This Recipe
Ingredients You'll Need
6 whole chicken breasts, boned and skinned
2 cup fresh lemon juice (9-10 lemons)
1 cup flour
1.5 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1/2 C safflower oil
2 tablespoons grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth 2 lemons, sliced minced fresh parsley
Directions
Combine chicken breasts and lemon juice in a ziplock bag; squeeze out air and seal. Refrigerate overnight, turning once.
Remove chicken, reserving 2 T of marinade, and pat dry. Put flour, salt, paprika and pepper in a plastic bag and shake until well mixed. Put chicken breasts in the bag, one at a time, and shake to coat. In large skillet, heat oil and fry breasts, a few at a time, until well-browned (about 10 minutes). Arrange chicken in a single layer in large baking dish. Sprinkie evenly with lemon peel and brown sugar. Mix chicken broth with reserved marinade and pour around chicken. Place a thin lemon slice on each breast and sprinkle with minced parsley. Bake at 350 degrees for 2030 mintes, or until tender.
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