Zesty Lemon Chicken

6 boneless chicken breasts
10 whole lemons, (enough to make 2 cups juice, reserve 2 tbsp for later)
1 cup flour
1 1/2 tsp salt
2 tsp paprika
1 tsp black pepper
1/2 cup oil
2 tbsp lemon zest (grated peel)
1/3 cup brown sugar
1/4 cup chicken broth*
1 whole lemon, sliced thin
minced parsley for garnish
skillet, bowl, baking dish

In an airtight container, combine chicken breasts and lemon juice. Marinate for 1 hour. Remove chicken. Pat chicken with paper towel, but don’t dry completely. Mix together flour, salt, paprika and pepper. Dredge chicken in flour mixture until well coated.

In large skillet heat 1/2 of the oil and fry breasts a few at a time until well browned, adding and heating more oil as needed. (about ten 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 lemon juice and pour around chicken. Pace a sliced lemon on top of each breast and sprinkle with minced parsley. Bake at 350 for 20-30 minutes until tender.

*I added the broth to the frying pan, deglazed it and then added it to the baking dish. Yum.