Sweet Citrus Brown Sugar Chicken
Serve with wild rice or orzo and your favorite oven roasted or steamed vegetables.
Ingredients
- 8 boneless chicken breasts
- 1/2 cup Olive Gourmet Tangerine Aged Dark Balsamic Vinegar (for marinade)
- 1/2 cup Olive Gourmet Eureka Lemon EVOO (for marinade)
- 2 cups flour
- 1 tsp salt
- 2 tsp paprika
- 1 tsp freshly ground black pepper
- 1/4 - 1/3 cup Olive Gourmet Eureka Lemon EVOO (for browning)
- 1/3 cup cup brown sugar
- 2 tbsp lemon zest
- 1/4 cup cup chicken broth
- 1 tbsp Olive Gourmet Tangerine Aged Dark Balsamic Vinegar
- 2 lemons, sliced paper-thin
Instructions
- In a small bowl, add 1/2 C. Eureka Lemon EVOO. In the small bowl, slowly add (whisking constantly), the Tangerine balsamic until emulsified. Place the boneless chicken breasts in a large heavy-duty zip-top bag. Pour the oil/vinegar marinade over the chicken and seal the bag. Turn the sealed bag a few times to mix the chicken and marinade. Place the chicken in the refrigerator for several hours or overnight, turning occasionally.Drain chicken thoroughly and lightly pat dry. Discard marinade. In a clean, large heavy-duty, zip-top bag, combine flour, salt, paprika, and pepper. Put 2 pieces of chicken into bag at a time and shake, coating completely.Heat Eureka Lemon EVOO in a frying pan and sauté chicken pieces a few at a time, until browned. Arrange chicken in a single layer in a large, shallow baking dish. Sprinkle evenly with brown sugar and top with lemon zest.Mix chicken broth and 1 T. Tangerine balsamic vinegar together; carefully pour the broth/vinegar mixture around the chicken. Top each piece of chicken with a lemon slice. Bake at 350º for 35-40 minutes.
Notes
Serve with wild rice or orzo and your favorite oven roasted or steamed vegetables.