Tonight was suppose to be about unusual fruits, but I never made it to the Asian Market to pick up the fruits I wanted to work with, so we’ll save it for another time. Instead I was in the mood to cook up a batch of this wonderful lemon chicken. It’s a bit labor intensive, so I don’t do it often, but it is oh, so good.
Hopefully there’ll be pictures later, it’s about ready to go into the oven.
Let’s make this exchange about lemons and chicken. Do you have any favorite lemon recipes? Chicken? Lemon and chicken? And most importantly, what are your cooking plans tonight or this weekend? Hit the comments with your dinner plans. Next week: Mushrooms
Zesty Lemon Chicken
(adapted from Crème de Colorado – serves 6)
- 6 boneless chicken breasts
- 10 whole lemons, (enough to make 2 cups juice, reserve 2 tbsp for later)
- 1 cup flour
- 1 1/2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 1/2 cup oil
- 2 tbsp lemon zest (grated peel)
- 1/3 cup brown sugar
- 1/4 cup chicken broth*
- 1 whole lemon, sliced thin
- minced parsley for garnish
skillet, bowl, baking dish
In an airtight container, combine chicken breasts and lemon juice. Marinate for 1 hour. Remove chicken. Pat chicken with paper towel, but don’t dry completely. Mix together flour, salt, paprika and pepper. Dredge chicken in flour mixture until well coated.
In large skillet heat 1/2 of the oil and fry breasts a few at a time until well browned, adding and heating more oil as needed. (about ten minutes) Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved lemon juice and pour around chicken. Pace a sliced lemon on top of each breast and sprinkle with minced parsley. Bake at 350 for 20-30 minutes until tender.
*I added the broth to the frying pan, deglazed it and then added it to the baking dish. Yum.