Lemon Chicken III

Ingredients

• 0.3 cup chicken broth 
• 1 cup flour all-purpose
• 0.5 cup parsley fresh finely minced
• 1 teaspoon pepper black
• 6 slices optional: lemon 
• 2 cups juice of lemon fresh
• 0.3 cup brown sugar light
• 2 teaspoons paprika 
• 1.5 teaspoons salt 
• 6  chicken breast halves boneless skinless
• 0.5 cup vegetable oil 

Equipment

• oven
• baking pan
• ziploc bags

Directions

1. Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once.
2. Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder.
3. Mix together flour, salt, paprika and pepper in a large resealable plastic bag.
4. Add chicken breasts one at a time, seal bag and shake to coat evenly.
5. Preheat oven to 350 degrees F (175 degrees C).
6. 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.
7. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
8. Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.