Friday, May 6, 2011

Lemon Chicken

Yummy!  We love this chicken recipe!!  This is an old recipe of mine that goes back to high school.  I had dinner at a friends house and her mom made this recipe.  I loved it, wrote it down and have been making it ever sense.  I'm going to give you the "true" recipe and than give you my "cheater" tips too. 


Lemon Chicken

2 large lemons
1 ½ teaspoons salt
1-3 tablespoons oil
1 cup chicken broth
2/3 cup flour
1 teaspoon paprika
3 tablespoons brown sugar
8-9 chicken breasts

Grate and reserve peel from one of the lemons, then cut lemon in half and squeeze juice over chicken, thoroughly coating each piece.  Combine flour, salt and paprika in small bag.  Place chicken, a few pieces at a time, in bag and shake to coat completely.  Heat oil in large frying pan over medium heat.  Add chicken and brown well on all sides.  Transfer chicken to 9 x 13 pan and sprinkle with reserved lemon peel and brown sugar.  Cut 2nd lemon into thin slices and arrange over chicken then pour broth over chicken.  Cover.  Bake at 375 degrees for 45 minutes.  Serves 4-6 people

So - my "cheater" things:  I don't use lemons.  Instead, I dip the chicken breasts in lemon juice, then dip them in the flour mixture.  When I put them in the 9x13 pan, I don't use lemons :-)  Instead I just pour about 1 Tablespoon of lemon juice over the brown sugar on each chicken breast.  I tend to forget to buy lemons plus, sometimes the rind gets a little sour so I like it better without that baked into it.  

Enjoy :-)  

3 comments:

Marelie said...

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Karen1 said...

Do you usebone in chicken?

Jackie Koll said...

Karen1 - I personally use boneless, skinless chicken breasts but the original recipe is for a cut up "fryer" chicken so it was meant for bone-in chicken. It would work either way.