Prep 15 mins
Cook 35 mins
The simple things in life are the best. Served with rice and salad this makes for a simple, easy and great tasting dish to make after a long hard day.
- 1 lemon, grated rind & juice of
- 6 skinless chicken breasts
- 118.29 ml flour
- 2.46 ml salt
- 2.46 ml paprika
- 29.58 ml oil
- 29.58 ml soft brown sugar
- 1 lemon, thinly sliced, extra
- 236.59 ml chicken stock
- Preheat oven to 190°C Sprinkle the lemon juice over the chicken breasts. Mix the flour, salt and paprika in large plastic bag. Place chicken in the bag and shake the chicken in the flour mixture.
- Heat the oil in a frypan over high heat and fry the chicken to just brown. Transfer chicken to a baking dish. Sprinkle chicken with the grated lemon rind and soft brown sugar. Cover with slices of lemon and pour over the chicken stock. Cover with foil and bake for 25 – 30 minutes.
- Serve when ready.
Well, I must confess that I have made this twice in less then one week. The first time I followed the recipe as written but found that adding the liquid to the pan before placing it in the oven and covering it caused the flour coating on the chicken to get gummy. Normally that would cause me to only give the recipe 4 stars, however; Tisme, the flavor was still so wonderful, I overlooked the texture of the coating. The night I made it, I was the only one home, but I knew it was a recipe my cousin would enjoy. So, when she returned from her trip, I made it for dinner for the two of us. When I made it the second time though, I added just a drizzle of olive oil into the baking pan and omitted the chicken stock. Loved the outcome! The chicken was still very moist, the coating was golden and not soggy, and I think the lemon flavor shied through even more. My cousin said your chicken recipe must become part of our regular rotation, and she asked me to write out the recipe for her. Thanks for sharing. Made and reviewed for the May 2013 AUS/NZ Recipe Swap.
Oh boy I think I had a Tisme day (read some of Tisme's reviews of my recipes to understand) but all ready to go chicken just about cooked and vegies just about ready in the steamer and oh sh*t the rice isn't cooked and oh sh*t again when I changed power points I didn't change it to cook and it was on warm and I am looking at possibly 30 minutes for it to cook so what do you do - grab a 2 cup frozen steamed rice out of the freezer and get the microwave working and ten minutes later rice and yes just as you are serving the ricer pings COOKED but so used the extra I needed from the ricer and served. Yes steamed vegies were over done but lowering temperature in the oven for chicken prevented overcooking and we eneded up with moist and very lemony chicken (though I only served mine with the lemon slices on top and well put them to one side). Thank you Tisme, made for Aussie/Kiwi Recipe Swap #59 December 2011.
Loved this recipe- the chicken turned out so moist and tender with a gentle lemon flavour. I served it with steamed rice and a salad on the side as suggested. To make my this recipe gluten-free, I substituted the flour for equal quantity of a blended mixed gf flour and sorghum flour combo. The sauce on this recipe is really simple but I think it is more for keeping the chicken so tender. All my family enjoyed this recipe- a keeper for us . Photo also to be posted. Recipe reviewed for the Aus/NZ Forum Recipe Swap November 2011.