Lemon Paprika Chicken

    Lemon Paprika Chicken


    157 people made this

    This is a family pleasing dinner - chicken breasts marinated, fried with a paprika flour mix and then baked. Sounds like a lot of work but it isn't.

    Serves: 6 

    • 6 skinless, boneless chicken breast halves
    • 2 cups (500ml) fresh lemon juice
    • 1 cup (125g) plain flour
    • 1 1/2 teaspoons salt
    • 2 teaspoons paprika
    • 1 teaspoon ground black pepper
    • 1/2 cup (125ml) vegetable oil
    • 1/3 cup (60g) light brown sugar
    • 1/4 cup (60ml) chicken stock
    • 6 slices lemon
    • 1/2 cup finely diced fresh parsley

    Preparation:30min  ›  Cook:30min  ›  Extra time:8hours marinating  ›  Ready in:9hours 

    1. To Marinate: Combine chicken and lemon juice in a large bowl. Refrigerate to marinate overnight; turning once.
    2. 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.
    3. Preheat oven to 180 degrees C.
    4. 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.
    5. Bake in the preheated oven for about 20 to 30 minutes or until cooked through (juices run clear) and tender.

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