Zesty Lemon Chicken
6 whole chicken breasts, boned and skinned
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/2 cup safflower oil
2 tablespoons grated lemon peel
cup packed light brown sugar
1/4 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 tablespoons 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 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.