Title: Lemon Chicken
Categories: Poultry
Yield: 4 Servings
| 3 | lb | Chicken pieces |
| 3/4 | c | Lemon juice |
| | | Flour for dredging |
| 1/2 | ts | -Salt Pepper |
| 1/4 | c | Vegetable oil |
| 1 | tb | Lemon juice |
| 1 | | Lemon; sliced thin |
| 3 | tb | Brown sugar |
| 1/2 | c | Chicken stock |
Combine chicken and lemon juice. Marinate at least 6 hours or
overnight, turning occaisionally. Remove chicken, discard marinade,
reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this
step may be skipped). Heat oil in large skillet over medium-high heat, fry
in several batches. Transfer to casserole large enough to hold chicken in
single layer. Combine peel and brown sugar in bowl, sprinkle over chicken.
Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at
350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot,
even better served cold. Great for picnics. Source: The Toronto Sun, Marion
Kane posted by Anne MacLellan