Tuesday, January 17, 2012

Lemon Chicken

from Bite Me (cookbook)


  • ¾ cup fresh lemon juice
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • 6 boneless, skinless chicken breast halves
  • ½ cup flour
  • 1 tbsp lemon zest
  • 1 tsp kosher salt
  • ½ tsp freshly ground
  • black pepper
  • 4 tbsp olive oil, divided in half
  • ¼ cup packed brown sugar
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 6 lemon slices
  • 1 tbsp toasted sesame seeds, for topping


  1. Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight.
  2. Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray.
  3. In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess.
  4. In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish and repeat with remaining 2 tbsp oil and chicken, adding to baking dish in a single layer.
  5. Sprinkle brown sugar over chicken breasts. Pour chicken broth and lemon juice around chicken. Top each breast with a lemon slice and bake for 20 minutes. Garnish with toasted sesame seeds.
Preparation time: 4 hour(s) 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6

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