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Lemon-Brown Sugar Chicken

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Weeee’re back! With only two episodes left (I like to pretend this is TV) of Why Didn’t I Think Of That, the tale of a young Kansas woman who desperately needs to wash her hair, but is having more fun pretending she wrote and published all these fabulous cookbooks.

But first! An apology. And I don’t know if I’m apologizing to you, to myself, to the recipe creator of this dish or to all of our collective eyeballs together.

I burned my chicken.

But I can explain! Okay, I was using cast iron, per the suggestion of the author, and we all know how blasted HOT that thing can get without warning. Well, it was the perfect storm of that, plus my totally necessary obsession of Etsy research to find the perfect makeup bag for my purse. BECAUSE the one I have now is a tad too small. And I’ve had it for like 97 years. So the new bag has to be the right shape because of the shape of my makeup, ya know. Nothing too rectangley because my eyeshadow thing is kind of big. And nothing too large because I don’t want it taking up too much space in my purse. And the colors have to be juuuuust right. Nothing too bright and play groundy. But it can’t be dull and blah to the bone either. Maybe something in pale tones. But it can’t look like an Easter basket. Something mature, but fun. Something stylish, but sensible. Something sturdy, but not bulky and OH HI, BURNED CHICKEN.

Now that that’s out of the way, I have another guest today who (or is it whom?) I seriously adore. Her name rhymes with Henna, and she has an insanely popular blog that rhymes with Seat, Give, Bun.

You know you just grinned.

Welcome, Jenna of Eat, Live, Ruuun, come awn dooooowwaaaannnn! Watch your step. There’s a cable right there. (I’m still pretending it’s TV.)

Jenna, Jenna, Jenna. What can I say about you that people don’t already know? You have a heart the size of Russia, style so posh I kind of want to punch you, and teeth so straight I swear you had to have ordered them online. They’re like, ridiculously perfect.

And I absolutely loved your book.

And I’m sorry I burned the chicken.

If you guys haven’t read Jenna’s new book, White Jacket Required that released just a few weeks ago, o.o.o.o.o.m.m.m.m.m.g.g.g.g.g.g.

a) It’s the absolute perfect capture of her life, in her voice, told the way she would in real life with perfect teeth.

b) At the end of each chapter she gives recipes! Stories and food. Ain’t nerthrin bettra.

c) Don’t burn the chicken.

I picked her Lemon-Brown Sugar Chicken because I didn’t think I would botch such a simple yet elegant dish. I KNOW, I WON’T LET IT GO.

But seriously, it’s so so so delicious and yummy and awesome. Pan-seared chicken finished in the oven with a brown sugar crust and lots of lemon.

Jenna, I’m giving you the slow dramatic movie clap right now. And I’m nodding my head. And pursing my lips.

You know, I hear that burned chicken is the new black.

Lemon-Brown Sugar Chicken:

(recipe from Eat Live Run, adapted to feed 2):

* 2 boneless skinless chicken breasts
* juice from two lemons
* 3/4 cup all-purpose flour
* 1 tsp coarse salt
* 1 tsp smoked paprika
* pinch of freshly ground pepper
* 2 Tbs. canola oil
* 2 Tbs. chicken stock
* 2 Tbs. brown sugar
* 1 Tbs. grated lemon zest

In a bowl, combine the chicken and lemon juice. Cover and marinate in fridge for an hour or so.

*INTERJECTION. (like they say on Law and Order) Before you juice the lemons, go ahead and zest them, so it’s not a pain in your groin to zest them later all limp.

Drain the juice from the bowl and set the chicken aside.

Preheat your oven to 350.

In a plastic bag, combine the flour, salt, paprika, and pepper. Give her a good shake. Now add the chicken to the bag and shake it again. (like on the It’s Shake and Bake! And I hayelped! commercial)

Heat the oil in a cast iron (or non stick) skillet over medium high. Add the chicken and cook about 6 minutes per side. But keep an eye on it UNLIKE ME so it doesn’t burn. I swear to Pete. Remove the chicken from the skillet and add the stock to deglaze the pan. Sizzzzllleee! Now return the chicken.

Sprinkle the chicken with the brown sugar and lemon zest. Slide her into the hot oven to finish cooking, abouuuuuut 30 minutes.

Jenna suggested serving this with roasted brussels sprouts and a sweet potato, so I sort of obeyed with the roasted sprouts and regular fingerling taters. DAYUM it was good.

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25 Responses to Lemon-Brown Sugar Chicken

  1. Cassie | Bake Your Day November 1, 2012 at 8:45 am #

    Gorgeous. I love the brown sugar paired with lemon!

  2. Heather @ Heather's Dish November 1, 2012 at 8:53 am #

    i can’t count the number of times i’ve made this dish from her blog – FAVORITE!

  3. Diana November 1, 2012 at 9:09 am #

    Girl, You is sooo crazy!!!

  4. DessertForTwo November 1, 2012 at 9:16 am #

    You always crack me up! I adore this recipe! I make it at least once a month!

  5. Stephanie November 1, 2012 at 9:42 am #

    So did you find your perfect make up bag? hehe

    I may make this with turkey drumsticks! Thanks. =)

    • Bev Weidner November 1, 2012 at 10:04 am #

      I didn’t! The search continues. Ugh.

  6. Nicole Hewett November 1, 2012 at 9:57 am #

    Is it the juice of lemons or limes?

    Thanks!

    • Bev Weidner November 1, 2012 at 10:04 am #

      OMG! Lemons. I make this mistake coonnnnstantly. I THINK lemons but I type limes. So sorry!

  7. Erin@LawStudentsWife November 1, 2012 at 10:01 am #

    The perfect make up bag: Good luck on that quest!
    This chicken looks amazing, even if it is a bit burned. Just a little smoky flavor to go along w/ the brown sugar, right? :-)

  8. EatLiveRun {Jenna} November 1, 2012 at 10:13 am #

    Bev – I love you! And, even if you apparently burned the chicken, how does it STILL look prettier than my chicken ever has?!?! Explain that to me, huh?

  9. Laurie {Simply Scratch} November 1, 2012 at 11:45 am #

    Love this recipe! And it looks beautiful Bev… burnt or whatever… I like to call it caramelized! Looks to me like you did Jenna proud :)

  10. Julia {The Roasted Root} November 1, 2012 at 11:47 am #

    I usually replace the word “burned” with “flavor blasted.” ;) I think a good char is excellent for flavor and your chicken and Brussels look awesome! I’m always looking for a great chicken recipe to mix up dinner and I’ll be trying yours soon!

  11. Amy November 1, 2012 at 11:59 am #

    HEE. Was just about to comment! and say the same thing you posted about my chicken – also reminds me of my Balsamic Lemon chicken…makes your toes curl.

  12. Sharla November 1, 2012 at 12:03 pm #

    I made this chicken for my parents right after reading Jenna’s book, which yes, I LOOOVVVEEEDD!! I also LOVE your blog – you always make me smile!

  13. Katie @ Blonde Ambition November 1, 2012 at 12:21 pm #

    Gawd this looks delicious. Even when burnt. Truth be told, I like some crispy edges on my chicken. I’m sure this still tasted great, cause it looks great!

  14. Kari@Loaves and Dishes November 1, 2012 at 12:58 pm #

    If you would have told me that the chicken was blackened, I would have believed you and been none the wiser. Any way, I am definitely a fan of lemon and brown sugar!

  15. Liz @ The Lemon Bowl November 1, 2012 at 1:21 pm #

    1) You don’t look a day over 93. 2) You had me at lemon zest.

  16. Rachel @ Baked by Rachel November 2, 2012 at 8:20 am #

    I bet it still tasted fab even with the burnt pieces ;)

  17. Rachael {SimplyFreshCooking} November 2, 2012 at 1:28 pm #

    It still looks delish anyway! :)

  18. The Healthy Apple November 3, 2012 at 7:04 pm #

    Wow! I’ll take this for dinner anytime; looks amazing Bev!

  19. Jen @ Savory Simple November 4, 2012 at 8:02 pm #

    I want to eat everything you make!

  20. Kenna November 8, 2012 at 10:48 am #

    Hi there, just want to say that I absolutely loved this dish! I made it Monday night really late because I wanted it so bad. It does not disappoint! My husband also thanks you as he was really impressed. So yummy!

  21. Catherine November 8, 2012 at 1:05 pm #

    Bev – any particular recipe you used for the brussel sprouts and fingerling potatoes? Looks amazing and I would like to recreate!

    • Bev Weidner November 8, 2012 at 1:11 pm #

      Hi, Catherine!

      Ya know, not really. What I did was just half the sprouts and sort of cut up the potatoes. Drizzle with a little oil, salt and pepper and roasted them for, maybe 30 minutes, at 375. Test the veggies at the 30-minute mark and see how they are!

      I hope this helps!

  22. Andrea @ Barbells and Buttercream November 28, 2012 at 10:48 am #

    I have a lemon tree and about 75 lemons all ripe at one time!!! Looking for any and every recipe with lemon. Will be making this immediately…or sooner! :)

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