Sweet Citrus Brown Sugar Chicken

Serve with wild rice or orzo and your favorite oven roasted or steamed vegetables.
Course Main Course

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.