FOODIE FRIDAY - Mom's Lemon Chicken

I love anything lemon flavoured.  And I like chicken too.  That's why this recipe is perfect for someone like me....and if you like lemon and chicken then this is the one for you too.

It's from my favourite cook book of all time, BITE ME.  I talked a bit about it here.  


John made this particular recipe for my birthday and it turned out absolutely ah-may-zing.  


And he's not a cook ... although he can cook but his imagination when it comes to the kitchen becomes a bit stalled.  And that's okay.  I love cooking, however if there's a night that I'm flat out exhausted and I ask him to cook, he will. usually order pizza.


The following recipe is great for a couple of things.  If you're not in the mood to get all fancy schmancy with lemon slices and it's too hot to have the oven on, the marinade itself is fabulous.  I've just thrown the chicken breasts on the bbq after marinating them for the day and served it with a salad or in an simple pasta for a light dinner.  However, the first time you MUST do the whole shebang.  It's worth it.  Serve it with rice and some green beans (or veg of your choice) and there's your dinner.

MOM'S LEMON CHICKEN


Marinade


3/4 fresh lemon juice
1/4 cup olive oil
1/4 dry white wine (I love marinades with wine - a great excuse to sip while cooking...not that I've ever needed an excuse...heck, I'm sipping wine as I type right now)
6 boneless, skinless chicken breasts


1/2 cup flour
1 tbsp lemon zest
1/2 tsp fresh ground pepper
1 tsp sea salt
4 tbsp olive oil divided in half
1/4 cup packed brown sugar
1/2 cup chicken broth
1/4 cup fresh lemon juice
6 lemon slices

1 tbsp toasted sesame seeds, for topping

1) Combine lemon juice, olive oil, white wine and chicken breasts sin a large glass bowl.  Cover and refrigerate for at least 4 hours.

2)  Preheat oven to 350 F.  Coat a 13x9 inch baking dish with non-stick cooking spray.

3) In a medium bowl, combine flour, lemon zest, salt and pepper.  Remove chicken from the marinade and discard remaining marinade.  Lightly coat in flour mixture, shaking off excess.

4)  In a large skillet, heat 2 tbsp of oil over medium heat.  Add half the chicken breasts and cook until browned, about 5 minutes per side.  Transfer browned chicken to the prepared baking dish and repeat with remaining olive oil and chicken, adding to baking dish in a single layer.

5)  Sprinkle brown sugar over chicken breasts.  Pour chicken broth and lemon juice around the chicken.  Top each breast with a lemon slice and bake for 25 minutes.   Garnish with toasted sesame seeds (my husband forgot the sesame seeds when he made it but it was still fantastic)

BITE ME BIT:  "I believe if someone gives you lemons, make lemonade...then find someone that life gave vodka to and have a party."  - Ron White, comedian


*CUE MUSIC*   
(please be sure to have a listen to the songs I take the time to choose accordingly - personally it's my favourite part of writing Foodie Friday's)