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Zesty lemon chicken

Delicious and tasty boneless chicken that will have your family licking their fingers wanting more.

Prep: 20min(s)

Cook: 30min(s)

Serves: 4

Serve With: vegetables

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

6 boneless, skinless Kenchic chicken breasts
2 cups fresh lemon juice
1 cup all-purpose flour
2 tbsp. butter
1 ½ tsp. salt
2 tsp. paprika
1 tsp. freshly ground black pepper
2 tbsp. olive oil
2 tbsp. grated lemon peel
1 cup brown sugar
1/4 cup chicken broth
1 lemon, thinly sliced
Minced fresh parsley

Method

In a large, re-sealable plastic bag, combine chicken breasts and lemon juice. Squeeze air out and seal. Refrigerate overnight, turning once to make sure the chicken is fully coated.
Remove chicken from bag, reserving 2 tablespoons of marinade, and drip dry.
Combine flour, salt, paprika and pepper in a different re-sealable plastic bag. Shake until well mixed. Put chicken breasts in the bag and shake to coat evenly.
In a large skillet, heat oil over medium-high heat and sauté the breasts until browned on both sides, about 5 minutes.
Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar.
Mix chicken broth with the reserved 2 tablespoons marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley.
Bake at 180°C for 25 minutes or until tender.

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