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Lemon Chicken
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Description
This chicken is lemony and has a hint of sweetness from brown sugar.
Ingredients
- FOR THE MARINADE:
- ¾ cups Fresh Lemon Juice
- ¼ cups Extra Virgin Olive Oil
- ¼ cups Dry White Wine
- FOR THE CHICKEN:
- 5 whole Boneless, Skinless Chicken Breasts
- ½ cups Flour
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil, Divided
- 5 teaspoons Brown Sugar, Divided Use
- ½ cups Chicken Broth
- ¼ cups Dry White Wine
Preparation
For the marinade:
For the marinade combine the first three ingredients in a bowl. Add the chicken breast. Cover and refrigerate for 4 hours.
For the chicken:
Preheat oven to 350 F. Coat an oven safe dish with cooking spray. In a bowl mix the flour, salt and pepper. Remove chicken from marinade and shake some of the liquid off. Coat the chicken in flour. Shake off the excess—you want a light coating. Set the dredged chicken on a plate.
Heat the 1 tablespoon of oil in a pan over medium high heat. Brown the chicken for about 3 minutes on each side. Place chicken in the prepared baking pan in a single layer.
Sprinkle 1 teaspoon of brown sugar over the top of each chicken breast.
Mix the broth and wine in a cup. Pour it into the baking dish but don’t pour it over the chicken. Bake it for 30 minutes or until done.
Adapted from the book “Bite Me”.
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