1 lemon
1/2 tsp.salt
1 pkg. boneless chicken breasts
1/2 c. flour
1/2 tsp. paprika
1/2 c. oil
1 c. chicken stock
2 tbsp. brown sugar
1/2 tsp. Angostura bitters

Cut lemon in half and slice one half into thin slices. Squeeze remaining half lemon into a bowl and add salt. Pat chicken dry and dip into lemon juice mixture to moisten evenly. Combine flour and paprika in a plastic bag and add chicken, one piece at a time and shake until lightly covered with flour. Shake off excess flour. Heat oil and brown chicken turning frequently until evenly browned. Remove chicken to a covered baking dish.

Pour off any excess oil from the saute pan and add chicken stock. Bring to a boil and scrape bottom of the pan to get up all the brown particles. Stir in the brown sugar and when dissolved remove the pan from the heat and add the bitters. Pour stock mixture over the chicken and arrange lemon slices on top. Cover dish tightly and bake at 375 degrees for approximately 30 minutes until the chicken is tender and cooked through.