Lemon Brown Sugar Chicken

The other night I was wanting something different than the basic baked chicken and I'm glad I decided on this chicken. The lemon and brown sugar created a nice sweet/tangy sauce and it was AMAZING! It reminded me a little of sweet and sour chicken. It was gone quickly and my whole family loved it. We will definitely be making it again!

Lemon Brown Sugar Chicken
Recipe from Espresso and Cream

1 lb. boneless, skinless chicken breasts

Juice of one large lemon

1 tablespoon lemon zest

1 cup flour

2 teaspoons paprika

1 teaspoon sea salt

1 1/2 tablespoons canola oil

2 tablespoons brown sugar

Preheat oven to 350.

Using a meat mallet pound the chicken breasts thin. Set aside.

Combine the flour, paprika and salt in a large shallow bowl and stir to combine. Dip the chicken breasts into the flour mixture to evenly coat.

Heat the oil in a large skillet over medium high heat. Add the chicken breasts, cooking two minutes per side. You are just browning the outsides, not cooking completely through. Remove from pan and set aside.

Pour the lemon juice into the pan and stir to de-glaze the pan. Put chicken breast in a casserole dish and pour lemon juice mixture on top. Sprinkle with brown sugar and lemon zest. Bake for 30 minutes or until temperature reaches 165°F.