Lemon Chicken III Recipe

Lemon Chicken III Recipe

  • 6 skinless, boneless chicken breast halves
  • 2 cups fresh lemon juice
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/2 cup vegetable oil
  • 1/3 cup light brown sugar
  • 1/4 cup chicken broth
  • 6 slices lemon
  • 1/2 cup finely minced fresh parsley
  1. To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
  2. Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9×13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
  5. Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
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