6 to 8 pieces deboned chicken breasts
1 whole lemon or bottled lemon juice
1/3 c. flour
1 1/2 tsp. salt
1/2 tsp. paprika
4 tbsp. salad oil or shortening
2 tbsp. brown sugar
1 onion, thinly sliced
1 c. chicken broth

Wash chicken; drain on paper towels. Dip into lemon juice and dredge in mixture of flour, salt and paprika. Brown quickly in oil. Arrange in 2-quart casserole. Sprinkle grated lemon peel, brown sugar and onion over chicken pieces. Pour in broth; cover tightly and bake at 375°F for 40 to 45 minutes.

Makes 4 to 6 servings.