Linda’s Brown Sugar Chicken

| 06/29/2010|
8 boneless chicken breast
2 cups fresh lemon juice
2 cups flour
2 tsp. salt
2 tsp. paprika from The Olive Tap Spice Locker
1 tsp. freshly ground black pepper from The Olive Tap Spice Locker
1/2 cup Sorrento Lemon Olive Oil from The Olive Tap
1/4 cup brown sugar
2 tbsp. lemon zest
1/4 cup chicken broth
1 tsp. Lemon Vincotto from The Olive Tap
2 lemons, sliced paper-thin

Combine chicken pieces and lemon juice in a bowl. Cover and marinate in the refrigerator overnight, turning occasionally. Drain chicken thoroughly and pat dry. In a large heavy-duty, zip-top bag, combine flour, salt, paprika, and pepper. Put 2 pieces of chicken into bag at a time and shake, coating completely.

Heat Sorrento Lemon oil in a frying pan and sauté chicken pieces a few at a time, until browned. Arrange chicken in a single layer in a large, shallow baking dish. Sprinkle evenly with brown sugar and top with lemon zest. Mix chicken broth and Lemon Vincotto together; pour around chicken pieces. Top each piece of chicken with a lemon slice. Bake at 350º for 35-40 minutes.

Buon appetito,
Linda and Mario

Courtesy of Linda Kunze of the DG Downtown Association