Lemon Chicken
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Title: Lemon Chicken
Keywords: Main dish, chicken, baked
Lemon Chicken
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2 large lemons 8
piecesof chicken, about 3 lbs total 1/3 C all purpose flour 1 tsp salt
1/2 tsp paprika 4 Tbsp salad oil or
shortening
2 Tbsp brown sugar 1 C chicken broth
1 sprig mint (opt)
Grate and reserve peel from 1 of the lemons, then cut the lemon in hald and squeeze
juice over chicken pieces, thoroughly coating chicken. In a small bag, combine flour, salt
and paprika. Place chicken, a few pieces at a time, in bag and shake to coat completely.
Heat oil in a wide frying pan over medium heat. Add chicken and cook until
well browned on all sides. Transfer chicken to a shallow 9 x 13 baking dish.
Sprinkle reserve lemon peel and brown sugar over chicken. Cut second lemon into thin
slices and arrange over chicken; pour broth over chicken.
Bake covered, in a 375 oven for 40-45 minutes or until meat near the bone in no
longer pink when slashed. Garnish with mint, if desired. Makes 4-6 servings.
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