To Marinate: Combine chicken and lemon juice in a large bowl. Refrigerate to marinate overnight; turning once.
Remove chicken from marinade reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a shallow dish. Coat chicken breasts one at a time in the flour mix.
Preheat oven to 180 degrees C.
Heat oil in a large frypan over medium high heat. Fry coated chicken until well browned; about 10 to 15 minutes. Arrange browned chicken in a 20 x 30cm baking dish and sprinkle with brown sugar. Mix stock with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
Bake in the preheated oven for about 20 to 30 minutes or until cooked through (juices run clear) and tender.