8 boneless chicken breasts
1/2 C. Olive Gourmet Eureka Lemon EVOO (for marinade)
1/2 C. Olive Gourmet Tangerine Balsamic Vinegar (for marinade)
2 cups flour
1 t. salt
2 t. paprika
1 t. freshly ground black pepper
1/4 – 1/3 C. Olive Gourmet Eureka Lemon EVOO (for browning)
1/3 C. brown sugar
2 T. lemon zest
1/4 C. chicken broth
1 T. Olive Gourmet Tangerine Balsamic Vinegar
2 lemons, thinly sliced
In a small bowl, whisk together 1/2 C. Eureka Lemon EVOO and 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. Put the chicken in the refrigerator 6-8 hours or overnight, turning occasionally.
Drain chicken thoroughly and lightly pat dry. 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 Tbsp 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.
Serve with wild rice and your favorite oven roasted or steamed vegetables.