Very Lemony Chickeny Breasts
From chefmeow 15 years ago
- 50 minutes to make
- Serves 6
VERY LEMONY CHICKEN BREASTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buchanan Estate in Fort Worth, Texas in 1992 .
Ingredients
- 3 pounds chicken breasts shopping list
- 1 cup lemon juice shopping list
- Flour for dredging shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 1/4 cup vegetable oil shopping list
- 1 lemon thinly sliced shopping list
- 4 tablespoons brown sugar shopping list
- 1/2 cup chicken stock shopping list
How to make it
- Combine chicken and lemon juice then marinate 6 hours turning occasionally.
- Remove chicken and discard all but 1 tablespoon marinade.
- Combine flour, salt and pepper then dredge chicken in flour.
- Heat oil in large skillet over medium high heat.
- Fry chicken in heated oil in several batches.
- Transfer to casserole large enough to hold chicken in single layer.
- Combine lemon and brown sugar in bowl and sprinkle over chicken.
- Combine stock and reserved marinate then pour around chicken.
- Bake at 350 for 40 minutes.
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