I have wanted this specialty bread pan for ages. And I resisted buying it. Not…
When we visited Hillary and her family last February we had a wonderful dinner prepared be Hillary. The star of the meal was her Lemon Chicken and it was really delicious. I’ve made it several times since watching Hillary do it and my family loves it just as much as Hillary’s family does. I figure you all might like it, too, so I’m going to show you how to make it.
I use boneless skinless chicken breasts, the same as Hillary. In the morning, throw ’em in a ziploc bag and pour in some lemon juice. Put that in the fridge and go to work – or whatever it is that you do all day. When you’re ready to cook dinner take the chicken out of that ziploc bag and put them in another ziploc bag. This one will have flour, salt & pepper, and paprika in it, too. Shake that chicken all around until it’s coated with the flour.
Now heat up some oil. I like to use my cast iron fry pan for this part. It makes me feel old-fashioned. And it also is just about the best thing ever for frying chicken. And steak. In butter. There is nothing like steak cooked in butter in a cast iron fry pan. Mmmm. Oh wait, sorry, we’re talking about chicken. So fry your chicken on both sides in that oil.
Slice up some lemon. You know what sliced lemon looks like but this picture is pretty so I’m showing you.
Once your chicken is browned on both side put the pieces in a baking dish. Sprinkle the top with a bit of brown sugar and then put a couple of lemon slices on each piece. Pour some chicken broth in there, enough to come up about an inch or so. Cover the pan with foil and put it in a 350° over for about 45 minutes.
The chicken is moist and flavorful and lemony. I like to serve it with rice and broccoli – which is what Hillary served it with, too, I think. And yes, I forgot to take a picture of the finished meal. I just couldn’t wait long enough to gobble it up!
I hope you’ll gobble it up, too. Enjoy!