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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 skinless, boneless chicken breasts 1 cup fresh lemon juice, about 8 lemons 1 cup flour 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/4 cup oil 1 tablespoon grated lemon zest 2 tablespoons brown sugar 2 tablespoons chicken stock 2 lemons, sliced paper thin Instructions: Preheat oven to 350F. Combine chicken and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator for 30 minutes, turning once. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, paprika and black pepper and shake to mix. Put two pieces of chicken into the bag and shake coating completely. Heat oil in frying pan until hot. Fry chicken pieces a few at a time, do not crowd pan, until brown and crisp. This will take about 6-8 minutes per batch. Arrange chicken in a single layer in a shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon juice together and pour around chicken pieces. Put a slice of lemon on top of each piece of chicken. Bake chicken for 35 to 40 minutes, until golden brown. |
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