Citrus Lemon Olive Oil Chicken

Posted by in Recipes on Sep 13, 2012 . .

Sweet Citrus Brown Sugar Chicken

8 boneless chicken breasts
1/2 Cup Olive Cart Lakefront Lemon Olive OIl (for marinade)
1/2 Cup Olive Cart Lemon drop White Balsamic Vinegar (for marinade)
2 cups flour
1 tsp salt
2 tsp paprika
1 tsp freshly ground black pepper
1/4 – 1/3 Cup Olive Cart Lakefront Lemon Olive Oil (for browning)
1/3 Cup brown sugar
2 Tbsp lemon zest
1/4 Cup chicken broth
1 Tbsp Olive Cart Lemon drop White Balsamic Vinegar (to mix with broth)
2 lemons, sliced paper-thin

In a small bowl, add 1/2 C. of the Lakefront Lemon Oil. In the small bowl, slowly add (whisking constantly), the Orange White Vinegar until emulsified. Place the boneless chicken breasts in a large heavy-duty zip-top bag. Pour the oil/vinegar marinade over the chicken and seal the bag. Handle the sealed bag a few times to mix the chicken and marinade. Place the chicken in the refrigerator overnight, turning occasionally.

Drain chicken thoroughly and lightly pat dry. In a clean, large heavy-duty, zip-top bag, combine flour, salt, paprika, and pepper. Put 2 pieces of chicken into bag at a time and shake, coating completely.

Heat Lakefront Lemon oil in a frying pan and sauté chicken pieces a few at a time, until browned. Arrange chicken in a single layer in a large, shallow baking dish. Sprinkle evenly with brown sugar and top with lemon zest. Mix chicken broth and 1 T. Orange White Balsamic Vinegar together; carefully pour the broth/vinegar mixture around the chicken. Top each piece of chicken with a lemon slice. Bake at 350º for 35-40 minutes. Serve with wild rice and your favorite oven roasted or steamed vegetables.

Recipe Adaption
Original Recipe Developed by L. Kunze 

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