Lemon Chicken III

Name: Lemon Chicken III
Total time: 720
Yield: 6
Ingredients: 6 skinless, boneless chicken breast halves; 2 cups fresh lemon juice; 1 cup all-purpose flour; 1.5 teaspoons salt; 2 teaspoons paprika; 1 teaspoon ground black pepper; 0.5 cup vegetable oil; 0.33333298563957 cup light brown sugar; 0.25 cup chicken broth; 6 slices lemon; 0.5 cup finely minced fresh parsley

Recipe by Megan Henry from allrecipes.com

Dinner 12 Hr.

Ingredients

6 servings

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6 skinless, boneless chicken breast halves
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2 cups fresh lemon juice
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1 cup all-purpose flour
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1.5 teaspoons salt
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2 teaspoons paprika
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1 teaspoon ground black pepper

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0.5 cup vegetable oil
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0.33333298563957 cup light brown sugar
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0.25 cup chicken broth
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6 slices lemon
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0.5 cup finely minced fresh parsley

Instructions

To Marinate: 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.