Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.
2 Chicken breast, each sliced through the middle to make 2 thinner breast, for a total of 4 halves.
1 cup flour
1 tsp salt
2 tsp paprika
3 lemons, zested and juiced (put the juice in one bowl and the zest in another)
3 TBSP Brown Sugar
3 TBSP Vegetable Oil
Halve your chicken breast through the middle so to make 4 breast cutlets. This will make them thinner and easier to cook through without drying out. Then combine the flour, paprika and salt in a pie pan or small baking dish. Drop each chicken breast in the mixture and toss to coat completely. Pour oil into a large skillet over medium high heat. Drop chicken in oil and brown on both sides for 2 minutes, for a total of 4 minutes. While the chicken is browning combine your lemon zest with your brown sugar. Set aside. Remove browned chicken breast to a casserole dish. Pour reserved lemon juice into the skillet to deglaze. Pour the juice from the skillet onto the chicken breast. Top each chicken breast with some of the brown sugar/lemon zest mixture. Bake at 350 degrees for 30 minutes or until the chicken reaches 165 degrees F.