Lemon Chicken

from Bite Me (cookbook)

Ingredients

• 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

Directions

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