(You will need 8 to 10 fresh lemons for this dish; save the two most aesthetically pleasing lemons for thin slices needed as final garnish!)

Lemon Chicken 

8 boneless, skinless chicken-breast halves
Juice of 2 1/2 lemons (grate peel, then squeeze lemons)
2 tablespoons butter
1 tablespoon olive oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 tablespoons grated lemon peel
1/4 cup brown sugar
2 tablespoons fresh lemon juice
2 tablespoons water
2 lemons sliced thin

Place chicken in a bowl or casserole. Cover with lemon juice and marinate in refrigerator for several hours or overnight, turning chicken periodically.

Preheat oven to 425 degrees F. Put margarine and olive oil in shallow baking pan and place in oven until margarine melts (about 5 minutes). Meanwhile combine flour, salt, paprika, and pepper in a plastic bag. Remove chicken breasts from marinade and coat each with flour by shaking it in the plastic bag. Remove baking pan from oven and lower heat to 350 degrees F.

Place chicken in baking pan in a single layer.
Grate lemon peel and mix it with the brown sugar.
Sprinkle the lemon zest and sugar mixture evenly over the chicken breasts.
Combine lemon juice and water and sprinkle over chicken.
Put 1 lemon slice on each chicken breast and bake chicken for 40 minutes or until it is cooked through.

Yield:  Serves: 8

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