6 whole chicken breasts, boned and skinned
2 cups fresh lemon juice (9-10 lemons)
1 cup all-purpose flour
1½ tsp. salt
2 tsp. paprika
1 tsp. freshly ground black pepper
½ cup safflower oil
2 tbsp. grated lemon peel
⅓ cup packed light brown sugar
¼ cup chicken broth
2 lemons, sliced
minced fresh parsley
IN 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 a 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 large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tablespoons of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley.
Bake at 350 degrees for 20-30 minutes or until tender.
Excellent hot or cold, this is a great treat for al fresco dining on your patio or in the mountains. And yes, you really do need 10 lemons!