Tangy Lemon Chicken

• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. paprika
• 4 boneless, skinless chicken breast halves
• 3 Tbsp. lemon juice
• 3/4 c. boiling water
• 3/4 tsp. instant chicken bouillon granules
• 2 Tbsp. brown sugar
• 1/4 c. sliced green onions and tops
• 1 1/2 tsp. grated lemon peel
• 2 Tbsp. snipped fresh parsley
• lemon slices (for garnish)

1. Combine flour, salt and paprika in paper or plastic bag. Brush chicken with lemon juice.
2. Place a few pieces at a time in bag.
3. Shake to coat.
4. Heat oil to 365u0b0 in electric skillet or large heavy skillet.
5. Add chicken.
6. Brown.
7. Combine water and bouillon granules.
8. Stir until dissolved.
9. Add brown sugar and remaining lemon juice.
10. Pour into skillet.
11. Cover.
12. Reduce heat to 250u0b0; simmer 5 minutes.
13. Turn chicken.
14. Sprinkle with onion and lemon peel.
15. Recover.
16. Simmer 10 minutes.
17. Serve garnish with lemon slices and additional parsley.
18. Serves 4.

allpurpose, salt, paprika, chicken, lemon juice, boiling water, instant chicken, brown sugar, green onions, parsley, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672001 (may not work)