Lemon Chicken Casserole

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

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.