Lemon Chicken

A sister from church gave me a huge bag of fresh lemons.  Its citrus season in Arizona!! I have been cooking with them all week.  Last night I made Lemon Chicken from a cookbook that I found the other day called Heirloom Cooking, by the brass sisters.  They call themselves the Queens of comfort food.  And after I tasted this one, I believe it.   I loved this lemon chicken, because it tastes like Lemon Chicken.  So many times I have cooked it before where you only get a hint.  This one delivers.  I thought I would share it.  Plus in the spring and summer I love cooking foods that look fresh and yummy.  And its EASY!!

6-8 pieces of chicken, or 4 large boneless chicken breasts

5 tablespoons of lemon juice

1/3 C of flour

1 1/2 teaspoons of salt

1/2 teaspoon paprika

3 tablespoons extra virgin olive oil

2 tablespoons of butter softened to room temperature

2 lemons sliced 1/8 - 1/4 inch thick

3 tablespoons of brown sugar

1 Cup of low-sodium chicken stock

Pine Nuts

Golden Raisins

1) Coat the bottom and sides of a 9x13 inch ovenproof glass baking pan with vegetable spray. Rinse chicken under cold water, pat dry.   Place lemon juice in shallow bowl.  Dip chicken into it and place on platter and set aside.

2) Place flour, salt and paprika into a zip lock bag.  Add chicken, seal, and shake to coat with flour.  Take out and shake off any excess flour and set aside.

3)  Preheat oven to 375

4) Melt olive oil and butter in large heavy frying pan over medium heat.  Add chicken and and cook until both sides are golden brown. Remove chicken and place into baking pan.  And scatter lemon slices over.  Sprinkle with brown sugar.

5)  Pour chicken stock into frying pan set over medium heat, and simmer, scrapping with a wooden spoon to retrieve all of the browned bits clinging to bottom of pan.  Cook until slightly thickened.  Pour sauce into a corner of the baking pan, but do not disrupt the lemon slices and chicken you sprinkled with brown sugar.  Gently shake pan to evenly distribute the sauce.  Cover with foil and bake until chicken is cooked through.  About 30 min. for boneless chicken breasts and about 40-45 for bone in chicken pieces.  Baste once while cooking. 

6) Serve with a side of rice, with pine nuts and golden raisins. 

Enjoy!!