submitted by Cindy Linville Crook
6 skinless, boneless chicken breast halves
2 cups fresh lemon juice (for marinade)
1 cup all-purpose flour
1 ½ teaspoon salt
2 teaspoons paprika
1 teaspoon ground black pepper
½ cup vegetable oil
1/3 cup light brown sugar
¼ cup chicken broth
2 tablespoons fresh lemon juice (for baking)
6 slices lemon
½ cup finely minced fresh parsley
1. To marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, or at least 8 hours, turning once.
2. Remove chicken from marinade, and discard marinade. 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.
3. Preheat oven to 350º.
4. 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 9×13 inch baking dish and sprinkle w/ brown sugar. Mix broth with the 2 tablespoons of lemon juice and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all w/ parsley.
5. Bake for 30 minutes, or until cooked through.
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