Lemon Chicken

Ingredients

Instructions

6-8 chicken breasts, boned and skinned
1 c. flour
2 tsp. paprika
1/2 c. oil
1/3 c. brown sugar
2 lemons, thinly sliced
parsley

2 c. plus 2 tbls. fresh lemon juice, (9-10 lemons)
1 1/2 tsp. salt
1 tsp. pepper
2 tbls. grated lemon peel
1/4 c. chicken broth

In large zip-lock bag, combine chicken breasts and 2 c. lemon juice. Squeeze out air and seal. Refrigerate overnight, turning once.

Remove chicken and pat dry. Put flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag a few at a time, shake to coat evenly. 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. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with 2 tbls. lemon juice and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with parsley. Bake at 350 for 20-30 minutes or until tender.