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Post subject: Chicken Breasts with Meyer Lemmons  PostPosted: Jan 26, 2006 - 03:23 PM

Sergeant Major
Chicken Breasts With Meyer Lemons

Yield: 6 servings

1/4 cup fresh Meyer lemon juice

1 clove garlic, finely chopped

6 boneless chicken breast halves (about 2 pounds)

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 teaspoons finely grated lemon zest (colored portion of peel)

12 thin slices Meyer lemon, pitted

1 1/2 cups chicken broth

2 tablespoons packed light-brown sugar

Meyer lemon wedges, optional

In a shallow nonreactive dish, such as glass or ceramic, stir together lemon
juice and garlic. Add chicken, turning it to coat both sides with the mixture.
Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees. In a medium bowl, stir together flour, salt
and pepper. Dip chicken in seasoned flour to coat lightly.

In a large frying pan (preferably nonstick), heat oil over medium heat. Remove
chicken from marinade; cook chicken until it browns lightly, turning once to
brown both sides. Arrange, skin-side up, in a 13-by-9-inch nonreactive baking
pan. Sprinkle lemon zest over chicken; top each piece with 2 lemon slices.

Pour chicken broth into hot frying pan, stirring to scrape up any brown bits.
Pour chicken broth over chicken; sprinkle brown sugar on top. Bake, basting
once with the broth, until chicken is no longer pink in the center and the top
is golden-brown, about 40 minutes. Remove and discard lemon slices. Spoon some
of the pan juices over each breast; serve with Meyer lemon wedges so guests can
sprinkle juice from wedges over chicken, if desired.

Per serving: 309 calories; 8.5g fat (25 percent calories from fat);
1.5g saturated fat; 91mg cholesterol; 36g protein; 22g carbohydrate; 5g sugar;
1g fiber; 714mg sodium; 25mg calcium; 272mg potassium.

This is yummy

Cook, or be cooked. Have a nice day. Smile
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