2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. ground black pepper
1/2 cup oil
2 Tbsp. grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced fresh parsley
In plastic bag, combine chicken breasts and lemon juice. Squeeze out air and seal. Refrigerate overnight.
Remove chicken, reserving 2 Tbsp. of marinade, and pat dry. Put flour, slat, paprika and pepper in a bag. Shake until well mixed. Put chicken in bag, one at a time and shake to coat evenly. Fry in heated oil and brown breasts individually. Arrange in a single layer in a baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix broth with reserved 2 Tbsp. 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.
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