Zesty Lemon Chicken (Melissa Hickman)

6 whole boneless skinless chicken breats
2 cups fresh lemon juice (9-10 lemons
1 cup all purpose lemons
1 1/2 tsp salt
2 tsp paprika
1 tsp pepper
1/2 cup oil ( I use canola oil)
2 tbl grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced parsley

In large zip-lock bag, combine chicken breasts and lemon juice. Refrigerate overnight, turning once

Remove chicken, reserving 2tbl of marinade, and pat dry. Put flour, salt paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag, one at a time, and shake to coat evenly. In large skillet, heat oil and fry breasts, a few at a time, until well browned, about 10 minutes. Arrange chicken in a single layer in large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tbl of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 degrees for 20-30 minutes or until tender

This is for "Larsee dotes", I got it out of the Creme de' Colorado, this makes a perfect picnic dish and is great cold!!!