- 30 mins
Ingredients
- 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
Preparation
Step 1
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 9x13 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.
Nutrition Information
Servings Per Recipe: 6
Calories: 441
Amount Per Serving
Total Fat: 20g
Cholesterol: 68mg
Sodium: 666mg
Total Carbs: 37.3g
Dietary Fiber: 2.1g
Protein: 30.2g