CHICKEN BREASTS WITH MEYER LEMONS

Chicken Breasts With Meyer Lemons image

Provided by Baby Chevelle

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup fresh meyer lemon juice
1 garlic clove, finely chopped
6 boneless chicken breast halves
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon vegetable oil
2 teaspoons finely grated lemon zest
12 thin lemon slices, pitted
1 1/2 cups chicken broth
2 tablespoons packed light brown sugar

Steps:

In a shallow glass or ceramic dish, stir together lemon juice and garlic.
Add chicken, turning to coat both sides with the mixture. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees.
In a medium bowl, stir together flour,salt and pepper.
Dip chicken sin seasoned flour to coat lightly.
In a large frying pan heat oil over medium heat.
Remove chicken from marinade; cook chicken until it browns lightly, turning once to brown both sides.
Arrange, skin side up, in a 13x9 inch glass or ceramic baking pan.
Sprinkle lemon zest over chicken, top each peice with 2 lemon slices.
Pour chicken broth into hot frying pan, stirring to scrape up any borwn bits.
Pour broth over chicken; sprinkle brown sugar on top.
Bake basting once with the broth, until the chicken is no longer pink and the top is golden brown, about 40 minutes.
Remove and discard lemon slices.
Spoon some of the pan juices over each breast; serve with lemon wedges, so lemon juice can be sprinkled on top is disired.