Grated rind and juice of 1 lemon
6 chicken breasts, skinned and boned
1/2 cup flour
1/2 tsp salt
1/2 tsp paprika
2 Tbsp oil
2 Tbsp Chelsea Soft Brown Sugar
1 lemon, thinly sliced
1 cup chicken stock

Preheat oven to 190°C.
Sprinkle the lemon juice over the chicken breasts.
Mix the flour, salt and paprika in large plastic bag.
Shake the chicken in the flour mixture.
Heat the oil in a frypan over high heat and fry the chicken to brown.
Transfer to a baking dish.
Sprinkle with the grated lemon rind and Chelsea Soft Brown Sugar.
Cover with slices of lemon and pour in the chicken stock.
Cover with tinfoil and bake for 25 – 30 minutes.
Serve with salad and rice.