Lemon Chicken III
Lemon Chicken III might be a good recipe to expand your main course repertoire. This dairy free recipe serves 6. One portion of this dish contains roughly 27g of protein, 22g of fat, and a total of 433 calories. A mixture of lemon, flour, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 12 hours. Try Butter Lemon Chicken and Lemon Herb Chicken, Lemon Chicken Scallopini with Lemon Garlic Cream Sauce, and
Instructions
Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder.
Mix together flour, salt, paprika and pepper in a large resealable plastic bag.
Add chicken breasts one at a time, seal bag and shake to coat evenly.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar.
Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.