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

In large zip-lock bag, combine chicken breasts and lemon juice. Squeeze out air and seal. Refrigerate overnight, turning once. Remove chicken, reserving 2 tablespoons of marinade and pat dry. Put flour, salt, paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag, one at a time, and shake to coat evenly. In large skillet, heat oil and fry breasts, a few at a time, until well browned, about 10 minutes.

Arrange chicken in a single layer in large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tablespoons of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 degrees for 20-30 minutes or until tender.

Excellent hot and terrific cold, this is a treat for al fresco dining on your patio or in the mountains. And yes, you really do need 10 lemons! 6 servings.