Combine the flour, paprika, salt, and pepper in a bowl.
Dust the chicken with the seasoned flour.
In a large skillet over medium heat, brown the chicken in the olive oil.
Arrange the browned chicken in a greased
casserole . Zest the peel of one lemon, then juice it; set aside. Sprinkle the
breasts with brown sugar, then sprinkle lemon zest over the chicken. Slice second lemon thinly and arrange over
chicken, pour the reserved lemon juice over all. Pour 1 cup chicken
broth into the skillet; stir and scrape up any brown bits; pour over the casserole.
Cook at 375° for about 45 to 50 minutes. Serve lemon chicken with rice or buttered noodles.
Calories per serving: 354
Fat per serving: 14.5g