6 whole chicken breasts
2 c. fresh lemon juice (9 to 10 lemons)
1 c. all-purpose flour
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. freshly ground pepper
1/2 c. safflower oil
2 tbsp. grated lemon peel
1/3 c. packed brown sugar
1/4 c. chicken broth
2 lemons, sliced
Fresh parsley

Marinate chicken in lemon juice overnight, turning once. Reserve 2 tablespoons lemon juice and pat chicken dry. Mix flour, salt, pepper and paprika together. Dredge chicken in the mixture. Brown well and place in single layer in large baking dish. Sprinkle with lemon peel and brown sugar. Mix broth with reserved juice and pour around chicken. Top with sliced lemon. Bake at 350 degrees for 20 to 30 minutes. Garnish with chopped parsley. Serves 6.