---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CHICKEN ALA BETTY
  Categories: Main dish, Poultry, Casseroles, Low-cal, Chicken
       Yield: 4 servings
  
       1 c  Chicken broth
       2    Lemons
            Paprika
       2 ts Brown sugar
     1/2 c  Flour
            Pam
       2    Chicken breasts; skinned an
       1 tb Shortening
  
   1. Dust with 1/2 cup flour, paprika.
   
   2. Put shortening in fry pan and brown the chicken.
   Arrange in a greased casserole (Pam will do)
   
   2. Sprinkle the breasts with lemon peel, sprinkle top
   of each breast with brown sugar (1/2 t each piece.
   Slice second lemon and put over chicken,
   
   3. Pour on juice of lemon that is grated lemon. Pour 1
   cup chicken broth, stirred with the pan drippings,
   over the casserole (you can choose not to use the
   drippings.
   
   4. Bake at 375 degrees for about 50 minutes. Serve
   over wild (or plain) rice.
   
   NOTE: This recipe is Aunt Betty’s (Mondress). It can
   be done with cut up chicken pieces on the bone, just
   bake a bit longer. .. The brown sugar is the secret
   ingredient and gives it a special taste.
   
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
  
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