"The belly rules the mind."--Spanish Proverb

Zesty Lemon Chicken Recipe

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This recipe for Zesty Lemon Chicken, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Ryan
Added: Monday, May 1, 2006


6 whole chicken breasts, boned and skinned
2 c. fresh lemon juice (9-10 lemons)
1 c. all-purpose flour
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. freshly ground black pepper
1/2 c. safflower oil
2 tbsp. grated lemon peel
1/3 c. packed light brown sugar
1/4 c. chicken broth
2 lemons, sliced
minced fresh parsley

In a large zip-lock bag, combine chicken breasts and lemon juice. Squeeze out air and seal. Refrigerate overnight, turning once.
Remove chicken, reserving 2 tbsp. of marinade and pat dry. Put flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag, one at a time, and shake to coat evenly. In large skillet, heat oil and fry breasts, a few at a time, until well browned, about 10 minutes. Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tablespoons of marinade and pour arond chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 F. for 20-30 minutes or until tender.




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