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| Zesty Lemon Chicken June, 2000  Serves 6 / Adapted from Crème de Colorado (Junior League of Denver, Inc.). Excellent hot and terrific cold, this is a treat for al fresco dining on your patio or in the mountains.Prep time: overnight marinating, plus 25 minutes Cooking time: 25 minutes 6 boneless, skinless chicken breast halves 2 cups fresh lemon juice (about 8-9 lemons) 1 cup all-purpose flour 1 1/2 teaspoons salt 2 teaspoons paprika 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons freshly grated lemon peel 1/3 cup lightly packed brown sugar 1/4 cup chicken broth 1 lemon, thinly sliced in rounds Minced fresh parsley 1. In a large, sealed plastic bag, combine chicken breasts and lemon juice. Squeeze air out and seal. Refrigerate overnight, turning once. 2. Remove chicken, reserving 2 tablespoons of marinade, and drip dry. Combine flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag, one at a time, and shake to coat evenly. 3. In a large skillet, heat oil over medium-high heat and sauté breasts, a few at a time, until browned on both sides, about 5 minutes. 4. Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tablespoons marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. 5. Bake at 350°F for 25 minutes or until tender. Photography by Rita Maas Calories 300,Fat 7,Perfat 21,Cholesterol 63,Carbo 31,Protein 29,Fiber N/A,Sodium N/A |