Brown Sugar & Lemon Chicken Breast

Preheat your oven to 350 F. Cut your chicken breasts in half horizontally through the middle, to make 4 breast cutlets. This will make them thinner and easier to cook through without drying out.

Then combine the flour, paprika and salt in a pie pan or small baking dish. Drop each chicken breast in the mixture and toss to coat completely.

Pour oil into a large skillet over medium high heat. Place chicken in oil and brown on both sides for 2 minutes each side, for a total of 4 minutes.

While the chicken is browning combine your lemon zest with your brown sugar in a small bowl. Juice your lemons into another bowl. Set aside.

Remove browned chicken breast to a casserole dish, placing it in a single layer. Pour reserved lemon juice into the skillet and stir to deglaze the pan. Pour the juice from the skillet onto the chicken breasts. Top each chicken breast with some of the brown sugar/lemon zest mixture.

Bake at 350 F for 30 minutes or until the chicken reaches 165 F. Garnish with lemon slices if desired.