Lemon chicken

3 lb chicken pieces
1 lemon; sliced thin
3/4 cup lemon juice
flour for dredging
1/2 teaspoon salt
pepper
1/4 cup vegetable oil
1 tablespoon lemon peel
3 tablespoons brown sugar
1/2 cup chicken stork

Combine chicken, and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard mainade reserving 1 tablespoon.

Combine flour, salt and pepper; dredge in flour. Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer.

Combine peel and brown sugar in bowl, sprinkle over chicken. Top with lemon slices. Combine stock and 1 tablespoon reserved marinade, pour around chicken.

Bake at 350 F. 35 to 40 minutes

Serves 4 (generous portions) or 6.

Good served hot, even better served cold. Great for picnics.

Note: I am using boneless chicken breasts and am going to cut them into 5 or 6 pieces before dredging with flour.

Bev