Mom's Lemon Chicken
By: Bite Me Cookbook
Published: Saturday, October 16, 2010 - 10:30am

Ingredients




3/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup dry white wine
6 boneless, skinless chicken breast halves
1/2 cup flour
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
4 tablespoons olive oil, divided in half
1/4 cup packed brown sugar
1/2 cup chicken broth
1/4 cup fresh lemon juice
6 lemon slices
1 tablespoon toasted sesame seeds, for topping

Preparation

1 Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight. 2) Preheat oven to 350°F. Coat a 13x9-inch baking dish with non-stick cooking spray. 3) In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess. 4) In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish an<

About


I'm like Pavlov's dog. the whir of the electric juicer instantly triggers my salivary glands. Even as I write about it I drool a bit at the thoughts of the great things - fresh OJ, lemon meringue pie, veal piccata - that can come from its sweet hum. However, the best (slurp), um, tastiest (swallow) thing to come from the juicer is our Mom's lemon chicken. Marinated in white wine and lemon juice (gulp), the chicken is topped with brown sugar and lemon slices and then (glug) baked in a citrus broth mixture.