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| Chef | |
| Submitted | August 30th 2010 |
| Cuisine | Italian |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
4 boneless chicken breast halves, skinned
1/3 cup Flour, seasoned with paprika, salt, and pepper
2 lemons
2 teaspoons Brown sugar
1 cup Chicken broth
1 tablespoon Shortening
Directions
Preheat oven to 375.
Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken.
Grate the peel of one lemon, then juice it; set aside
Arrange in a greased casserole. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over the chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice.
Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole.
Cook at 375 degrees for about 40 minutes. Serve lemon chicken over wild rice.
Variation: Leave out the broth. Chicken gets nice and crispy.
Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken.
Grate the peel of one lemon, then juice it; set aside
Arrange in a greased casserole. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over the chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice.
Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole.
Cook at 375 degrees for about 40 minutes. Serve lemon chicken over wild rice.
Variation: Leave out the broth. Chicken gets nice and crispy.