Mom'S Lemon Chicken

• Lemon Marinade
• 3/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup dry white wine
• Chicken
• 6 boneless, skinless chicken breast halves
• 1/2 cup flour
• 1 tablespoon lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil, divided in half
• 6 lemon slices
• 1/4 cup packed brown sugar
• 1/2 cup chicken broth
• 1/4 fresh lemon juice
• 1 tablespoon toasted sesame seeds, for topping

1. Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight.
2. Preheat oven to 350u0b0F. Coat a 13x9-inch baking dish with non-stick cooking spray.
3. In a medium bowl, combine flour, lemon zest, salt and pepper. Remove chicken from marinade (discard remaining marinade) and lightly coat in flour mixture, shaking off excess.
4. In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add half the chicken breasts and cook until browned, about 3 minutes per side. Transfer browned chicken to the prepared baking dish and repeat with remaining 2 tbsp oil and chicken, adding to baking dish in a single layer.
5. Sprinkle brown sugar over chicken breasts. Pour chicken broth and lemon juice around chicken. Top each breast with a lemon slice and bake for 20 minutes. Garnish with toasted sesame seeds.

lemon marinade, lemon juice, olive oil, white wine, chicken, chicken, flour, lemon zest, kosher salt, freshly ground black pepper, olive oil, lemon slices, brown sugar, chicken broth, lemon juice, sesame seeds

Taken from food52.com/recipes/39274-mom-s-lemon-chicken (may not work)