1 Cup chicken broth
2 Lemons
1 Dash of paprika
2 Tsp brown sugar
1/3 Cup flour
2 Chicken breasts, skinned
1 Tbsp shortening		 Lemon Chicken Casserole
  • Dust chicken with 1/2 cup flour, paprika.
  • Put shortening in frying pan and brown the chicken.
  • Arrange in a greased casserole (cooking spray will do) .
  • Sprinkle with lemon peel from one lemon. Sprinkle top of each breast with brown sugar (1/2 tsp) each piece.
  • Slice second lemon and put over chicken. Pour on juice of first lemon.
  • Pour 1 cup chicken broth, stirred with the pan drippings, over the casserole ( using the drippings is optional).
  • Cook at 375oF degrees for about 50 minutes. Serve over wild rice.

  • Yield: 4 servings.
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