Lemon Chicken Ala Betty

This Lemon Chicken Ala Betty is a comforting, home-style classic that balances bright citrus notes with the warmth of brown sugar and paprika. The chicken breasts are first seared to lock in juices, then finished in the oven with a savory broth and fresh lemon slices. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. Serve it over wild rice or mashed potatoes to soak up the delicious, tangy sauce. Simple ingredients come together to create a dish that is both hearty and refreshing, making it a favorite for family meals.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 151.8

Dietary: Low-cal

Description

This Lemon Chicken Ala Betty is a comforting, home-style classic that balances bright citrus notes with the warmth of brown sugar and paprika. The chicken breasts are first seared to lock in juices, then finished in the oven with a savory broth and fresh lemon slices. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. Serve it over wild rice or mashed potatoes to soak up the delicious, tangy sauce. Simple ingredients come together to create a dish that is both hearty and refreshing, making it a favorite for family meals.

Ingredients

1 cup Chicken broth
2 Lemon
2 teaspoons Paprika
1/3 cup Brown sugar
1/2 cup All-purpose flour
2 Chicken breasts, skinned and boned
1 tablespoon Shortening

Directions

1
Preheat oven to 375 degrees F (190 degrees C).
2
Mix flour and paprika in a shallow dish. Dredge chicken breasts in the flour mixture until evenly coated.
3
Heat shortening in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden, about 3-4 minutes per side.
4
Transfer browned chicken breasts to a greased casserole dish.
5
Peel one lemon into strips and sprinkle the peel over the chicken. Sprinkle brown sugar evenly over each breast.
6
Slice the second lemon and arrange slices on top of the chicken. Squeeze any remaining juice from the peeled lemon over the chicken.
7
Pour chicken broth into the skillet used for frying, scraping up any browned bits from the bottom. Pour this mixture over the chicken in the casserole.
8
Bake uncovered in the preheated oven for 50 minutes, or until chicken is cooked through and sauce is bubbly.
9
Serve hot over wild rice or your preferred side dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 151.8kcal

% Daily Value *
Total Fat 7.3g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 49.8mg3%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.8g4%
Sugars 0.7g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The brown sugar is the secret ingredient that adds depth and caramelization to the sauce. Do not skip it!

If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

You can choose to omit the pan drippings if you want a lighter sauce, but they add significant flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: lemon chicken, chicken breast, betty, pan seared, oven baked, citrus glaze, weeknight dinner, comfort food, family meal, easy recipe, gluten free option, pantry staples, lemon pepper, chicken casserole, homestyle cooking, main course, simple dinner, lemon sauce, protein rich

Read it online: https://www.chefs-mate.com/recipe/lemon-chicken-ala-betty/