1/2 cup butter
2 tablespoons lemon juice
1 cup water
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1/4 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 tablespoons honey
Place butter in a large bowl. In a separate bowl, mix water, lemon juice, lemon zest and lemon zest. Gradually blend the flour, paprika and oregano into the mixture. Cover and refrigerate overnight.
Remove chicken from marinade, and place in a large wooden or metal skillet. Cook over medium heat until lightly brown and juices run clear. Remove chicken from marinade, and remove the skin. Place chicken parts in a skillet. Cook, turning when necessary, until chicken is cooked through and juices run clear. Remove chicken from skillet and turn some of the chicken pieces over in the flour mixture. Drain some of the chicken juices, and return it to the skillet. Puree into puree.
Transfer chicken into a 3 quart casserole dish, and sprinkle with the remaining lemon juice. Top with the remaining lemon slices. Cover and refrigerate at least 4 hours before serving.
⭐ ⭐ ⭐ ⭐