Adapted from Eat Live Run
We love Lemon Chicken at our house. This version is still my husband's favorite but this one has his stamp of approval too. The brown sugar really compliments the lemon juice for the perfect combination of sweet and sour. Yum! Plus it's quick to prepare which is my favorite kind of meal.
Very carefully cut your chicken breasts in half to make two thin pieces of chicken. Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. *If using chicken tenderloins skip this step
- 2 lbs. boneless chicken breasts (or tenderloins)
- juice of 6 large lemons
- 1/2 c. chicken broth
- 2-3 Tbs lemon zest
- 1 cup flour
- 1 tsp sea salt
- 2 tsp paprika
- 1.5 Tbs canola oil
- 6 Tbs brown sugar
Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.
Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.
Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)
Bake for thirty minutes at 350 degrees F.