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Lemon Chicken II (M, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 4

1 cup chicken broth
2 lemons
2 teaspoons brown sugar
1/2 cup flour
cooking spray
2 chicken breasts, skinned, halved and boned
1 tablespoon shortening

Dust with 1/2 cup flour, paprika.

Put shortening in fry pan and brown the chicken. Arrange in a greased or sprayed casserole.

Sprinkle the breasts with lemon peel, sprinkle top of each breast with brown sugar (1/2 teaspoon each piece). Slice second lemon and put over chicken.

Pour on juice of lemon that is grated lemon. Pour 1 cup chicken broth, stirred with the pan drippings, over the casserole (you can choose not to use the drippings.

Bake at 375°F for about 50 minutes. Serve over wild (or plain) rice.

Poster's Notes:
This recipe is Aunt Betty's (Mondress). It can be done with cut up chicken pieces on the bone, just bake a bit longer. .. The brown sugar is the secret ingredient and gives it a special taste.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A