This recipe is an old favorite that I haven't made in years. I had pulled chicken out of the freezer to make Chick-Fil-A style nuggets but didn't really want to go to the work of frying chicken. So, instead, I went through my "Chicken Recipes" file on the computer and came across this one that I had never printed for my recipe file. It didn't disappoint - was just as good as I remembered and was easy. The chicken always comes out moist because of the chicken broth it cooks in and has good flavor from the lemon juice and brown sugar. I do not place the sliced lemons on the chicken nor do I use lemon zest - instead, I just use real Lemon Juice from a bottle. I also dribble some lemon juice over top the chicken after putting the brown sugar on top of each piece.
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.
