I'll start by apologizing for being late, but I guess I am trying to make up for it with three recipes, 2 of them are going to be accompanied by my own pictures, and one with an image I borrowed from a recipe site.From the Eater's Choice cookbook - Lemon Chicken (Low fat)
8 boned and skinless chicken breast halves (I sometimes use half as much chicken, so there will be more sauce in this dish)
juice of 2 1/2 lemons
2 TBS butter
1 TBS olive oil (EVOO)
1 cup unbleached white flour (I always use whole wheat flour, and it comes out great!)
1 tsp salt (use half if you are salt sensitive)
1/2 tsp paprika
1/4 tsp ground black pepper
2 TBS grated lemon peel
1/4 cup brown sugar
2 TBS fresh lemon juice + 2 TBS water
1 - 2 lemons, sliced thin
Place chicken in a bowl or casserole. Marinate in lemon juice in fridge overnight or several hours, turning chicken periodically.
Preheat oven to 425 degrees. Put butter and olive oil in shallow baking pan, and place in oven until butter melts (about 5 minutes). Meanwhile, combine flour, salt, paprika, and pepper in a plastic bag. Remove chicken from marinade and coat each piece in flour mixture by shaking it in the bag.
Remove baking pan from oven and lower the heat to 350 degrees. Place the chicken in the baking pan in a single layer. Grate the lemon peel and mix it in with the brown sugar.
Sprinkle the lemon zest sugar mixture over the chicken breasts. Combine lemon juice and water and sprinkle evenly over chicken.
Put one lemon slice on each chicken breast and bake chicken for 35 to 40 minutes or until it is cooked through.
Serves 8 when you use 8 breasts, and it has 223 calories per serving.
(Picture is not mine, I borrowed it from another web site.)
I'll be back in a half hour to finish the rest of the recipes, with an edit to this post. 
Mermaid in the Drink, Silvergirl original 2011
"I have an exaggeratedly sarcastic sense of humor and go out of my way to offend." franz 2-11-11
