Ingredients Jump to Instructions ↓

  1. 6 skinless, boneless chicken breast halves

  2. 2 cups fresh lemon juice

  3. 1 cup all-purpose flour

  4. 1 1/2 teaspoons salt

  5. 2 teaspoons paprika

  6. 1 teaspoon ground black pepper

  7. 1/2 cup vegetable oil

  8. 1/3 cup light brown sugar

  9. 1/4 cup chicken broth

  10. 6 slices lemon

  11. 1/2 cup finely minced fresh parsley

Instructions Jump to Ingredients ↑

  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. 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. Preheat oven to 350 degrees F (175 degrees C). 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. Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.


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