Lemon Chicken

01Method

1. 1

   Place the chicken breasts and lemon juice into a large resealable bag, press out the air, seal, and refrigerate overnight to marinate, flipping the bag once halfway through.

2. 2

   Remove the chicken from the marinade, setting aside 2 tablespoons of the liquid and discarding the rest. Combine the flour, salt, paprika, and pepper in a large resealable bag. Add the chicken breasts one at a time, seal the bag, and shake until each piece is evenly coated.

3. 3

   Preheat your oven to 350°F (175°C).

4. 4

   Warm the oil in a large skillet over medium-high heat. Fry the coated chicken until deeply browned on both sides, about 10–15 minutes total. Transfer the chicken to a 9×13-inch baking dish, scatter the brown sugar over the top, and pour a mixture of the broth and reserved marinade over everything. Lay a lemon slice on each breast and finish with a scattering of parsley.

5. 5

   Bake for 20–30 minutes, until the chicken is cooked through and the juices run clear.