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Lemon Chicken III
SUBMITTED BY:
Megan Henry
PHOTO BY:
chulynda
"Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner."
RECIPE RATING:
Read Reviews
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
12 Hrs
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 skinless, boneless chicken breast halves
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1/3 cup light brown sugar
1/4 cup chicken broth
6 slices lemon
1/2 cup finely minced fresh parsley
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DIRECTIONS
To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Aug. 19, 2004 by
COOKINFORFUN
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COOKINFORFUN
Aug. 19, 2004
This is soooooooo good! I will admit i made a few alterations based on past reviews. First of all, i did not marinate overnight, but rather placed the frozen chicken in the ziplock and let it thaw in the marinade. I took the chicken out mid afternoon. I browned it as per the direstions but then added the brown sugar to the stock rather than sprinkling it on top. I DID NOT reuse any of the marinade in the sauce, cause thats just gross! Instead i added a tbsp. of lemon juice. I cooked it uncovered so the sauce would reduce and it ended up coming out perfectly. It thickened nicely and looked delicious. I cant even describe how much my family loved this, and have been told i need to make this ALOT!
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10 users found this review helpful
This is soooooooo good! I will admit i made a few alterations based on past reviews. First of...
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Reviewed on Jun. 22, 2003 by Lois Lane
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Lois Lane
Jun. 22, 2003
A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of hours in the straight lemon juice is plenty. Overnight would be overkill and probably just about disintegrate the meat! Make sure you do use fresh lemon juice, as it imparts nice fresh flavor. One point to note: browning the chicken takes nowhere near 15 minutes - about 5 minutes is right. Adding the lemon slice & parsley is great too. I've made this twice now; once with the brown sugar (only about 1 tsp. for 3 breasts though) & once without. I don't really notice a big difference, but I guess it adds a nice touch. The sauce at the end is also very good over rice.
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10 users found this review helpful
A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of...
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Reviewed on Jan. 23, 2003 by
RUMOUR
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RUMOUR
Jan. 23, 2003
I used my own recipe for lemon chicken, but I converted it to how this recipe was prepared (marinating overnite in lemon juice, then frying AND baking the chicken). It made my recipe 100 times better, so juicy, the chicken absorbing all that lemon flavor. You've forever changed the way I make this dish...thank you!
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8 users found this review helpful
I used my own recipe for lemon chicken, but I converted it to how this recipe was prepared...
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Reviewed on Sep. 29, 2003 by LUIZA
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LUIZA
Sep. 29, 2003
Great recipe! Though as we like spicy dishes I added one more tsp of paprika. Also for those out there wanting a more lemon taste dish it might help to do the following: after squeezing all the juice of 5 lemons (1 cup) put the lemons in a food processor and put the crushed skins through a sift. It should add 1/2 a cup of very strong lemon juice! I also put all the lemon juice with the broth.
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7 users found this review helpful
Great recipe! Though as we like spicy dishes I added one more tsp of paprika. Also for those...
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Reviewed on Nov. 4, 2005 by
eshel
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eshel
Nov. 4, 2005
Great recipe. The only alterations I made; half the amount of brown sugar and marinade in 1/2 cup lemon and enough olive oil and white wine to make another half cup. Oh, and i cut some fresh rosemary, which was a great addition! yum
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6 users found this review helpful
Great recipe. The only alterations I made; half the amount of brown sugar and marinade in 1/2...
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Reviewed on Jun. 30, 2003 by
amydoll
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amydoll
Jun. 30, 2003
This is the best lemon chicken I have ever had. However, I've tried marinating it for only a few hours and overnight, and I think it tastes better if it marinates a few hours. I've also found that this dish freezes well. Also, a funny story about making this.. one time I decided to add extra paprika and gave a few extra shakes of it into the flour mixture. After cooking it and tasting it I realized I'd grabbed CAYENNE PEPPER by mistake. Not good with lemon and brown sugar!
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6 users found this review helpful
This is the best lemon chicken I have ever had. However, I've tried marinating it for only a...
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Reviewed on Sep. 17, 2007 by
Trish Wiltshire
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Trish Wiltshire
Sep. 17, 2007
Very tasty. I marinated the chicken for 2 hours & doubled the paprika. I drained the oil after removing the chicken & added all marinade & double the broth along with the brown sugar & 1 tsp of corn starch. Made plenty of delicious sauce to put on chicken! Served with brown rice/orzo on the side.
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4 users found this review helpful
Very tasty. I marinated the chicken for 2 hours & doubled the paprika. I drained the oil after...
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Reviewed on Dec. 20, 2003 by MEL BOYD
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MEL BOYD
Dec. 20, 2003
I made this for dinner last night, and my husband and I both loved it! I found the recipe kind of last-minute, so I didn't get to marinate the chicken overnight (only for a half hour). Regardless, it turned out great! I was a little wary of adding brown sugar, but it definitely set this recipe apart from other lemon chicken recipes out there. Without question, I will prepare it again! Thanks, Megan!
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4 users found this review helpful
I made this for dinner last night, and my husband and I both loved it! I found the recipe...
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Reviewed on Jun. 22, 2003 by MOM23BOYS
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MOM23BOYS
Jun. 22, 2003
I loved this recipe! You can really taste the lemon init so if you like it sour this is the lemon chicken for you. My family loved. I will be making this one often.
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4 users found this review helpful
I loved this recipe! You can really taste the lemon init so if you like it sour this is the...
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Reviewed on Jun. 22, 2003 by LADYBLONDI