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Zesty Lemon Chicken Recipe

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This recipe for Zesty Lemon Chicken, by , is from Trinity Evangelical Lutheran Church 100th Anniversary Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pruitt, Diane and Stephen

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350º for 20-30 minutes or until tender.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Recipe taken from Crème de Colorado, Junior League of Denver.
Excellent hot and terrific 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!

 

 

 

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