I love when people send me recipes to try out. This one from Shawn was delicious!
Everyone knows I’m always on the lookout for great recipes to try out and everyone pretty much knows what my tastes are (dessert for breakfast, lunch, dinner and dessert) so I am often sent new recipes to try out because someone just knows I’ll love them. Today’s recipe is one such recipe. It’s a recipe that has two words in the title alone, which ensure that I’ll love it:
That equals dessert for dinner in my book.
Today’s recipe was sent to me as a “must try” from my friend Shawn. She’d tried it and knew for sure I’d love it, and she was so right. It seems that the recipe came from a blog, Cooking with Cristine and even she got it from somewhere else as well. Either way, it was delicious. Give it a try, let me know what you think and be sure to check out her blog as well!
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.