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A Cooking Adventure with Thom

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Lemon Chicken

Pamela Lanier's Bed and Breakfast, Cedar Falls, Ohio
Serves: 8






8 chicken breasts, skinned and boned
1 cup fresh lemon juice
1 cup flour
1 t paprika
t freshly ground black pepper
cup oil
1 T grated lemon zest
cup brown sugar
cup chicken stock
2 lemons, sliced paper thin

Cooking Method

Combine chicken and lemon juice in a bowl just large enough to hold them comfortably.  Cover and marinate in refrigerator 8 hours or overnight.  Turn occasionally.

Drain chicken thoroughly and pat dry.  Fill a plastic bag with flour, paprika and black pepper and shake to mix.  Put two pieces of chicken into the bag and shake coating completely.

Preheat oven to 350 F.  Heat oil in frying pan until hot.  Fry chicken pieces a few at a time until brown and crisp.  This will take about 6-8 minutes per batch.

Arrange chicken in a single layer in a shallow baking pan.  Sprinkle evenly with lemon zest and brown sugar.  Mix chicken stock and lemon juice together and pour around chicken pieces.  Put a slice of lemon on top of each piece of chicken.  Bake chicken for 35 to 40 minutes, until golden brown.

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