Week 10~ Lemon Chicken

It was so hard for me to pick a new recipe these last two weeks. Having my kids take turns being home from college, they crave their favorite meals, so I have been busy making the traditional things they love!

I have made different variations of this type of chicken, but this one was really easy and smelled fabulous! If you have time, you can marinate the chicken overnight. I soaked mine for about 6 hours.

Ingredients:
1/2 cup fresh squeezed lemon juice
1/4 cup olive oil
1/4 cup dry white wine
4-6 boneless chicken breasts

Mix these ingredients and pour over chicken. Refrigerate and cover for at least 4 hours or overnight.

When you are ready to cook,  combine the following:
1/2 cup flour
1 TBS lemon zest (from the lemons you squeezed)
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees.
In a large skillet, heat some olive oil over medium heat. Lightly coat your chicken that's been soaking, in the flour mixture. Brown the chicken breasts on each side, then place in a greased baking dish.

Sprinkle1/4 cup brown sugar over the chicken.
Mix 1/2 cup chicken broth with 1/2 cup lemon juice and pour around the chicken. Top each breast with a lemon slice and garnish with sesame seeds.

Bake this dish for approx 30 minutes.

This was perfect with our favorite Basmati Rice, which was cooked in the skillet after the chicken was removed to savor the drippings. Very light and delicious!!