LEMON CHICKEN

This excellent chicken dish that's great for company comes from Joanne Butler. Serves 4-6

8 Chicken pieces, approx. 3 lbs [1.5 kg] 8
2 Large lemons 2
1/2 cup Flour 125 mL
1 tsp Salt 5 mL
1/2 tsp Paprika 2 mL
4 tbsp Oil 60 mL
2 tbsp Brown sugar 25 mL
1 cup Chicken broth 250 mL
Mint Sprigs

Preheat oven to 375°F [190°C]

Grate and reserve peel from 1 of the lemons then cut lemon in half and squeeze juice over chicken pieces thoroughly coating each piece with juice. In a small bag, combine flour, salt and paprika - coat chicken completely.

Heat oil over med. heat add chicken and cook until well browned on all sides transfer to shallow 3 qt. casserole or 9 by 13 inch baking dish. Sprinkle lemon peel and brown sugar over chicken. Cut second lemon thin and arrange over chicken. Pour broth around chicken. Bake covered for 40 min uncover and cook another 15 min.


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