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Y I E L D : 4 – 6 S E R V I N G S
Anna Morse was a member of a group of women who commuted daily from their Marblehead and Swampscott homes to Boston during the 1950s and 1960s. The friends enjoyed chatting and exchanging recipes during their train rides and referred to themselves as The Railroad Club. Eventually they formed an investment club. Most of the members have passed on, so we are grateful to Anne Kemelman, one of the club’s members, who gave us the background for this recipe. Anne was married to mystery writer Harry Kemelman. A talented artist, Anne still paints at the age of 98.
6 to 8 pieces chicken, or 4 large boneless, skinless chicken breasts
5 tablespoons lemon juice
1⁄3 cup flour
11⁄2 teaspoons salt
1⁄2 teaspoon paprika
3 tablespoons extra-virgin olive oil
2 tablespoons butter, softened to room temperature
2 lemons, sliced 1⁄8- to 1⁄4-inch thick
3 tablespoons firmly packed brown sugar
1 cup low-sodium chicken stock
1. Coat the bottom and sides of a 9-inch by 13-inch ovenproof glass baking pan with vegetable spray. If using a metal baking pan, line it with foil, shiny side up, and coat with vegetable spray. Rinse chicken under cold, running water and pat dry with paper towels. Place lemon juice in a shallow bowl. Dip chicken in lemon juice, place on a platter, and set aside. Pour leftover lemon juice into prepared pan.
2. Place flour, salt and paprika in a plastic bag. Add chicken, seal, and shake to coat with flour. Place chicken in a strainer and tap over sink to remove excess flour. Set aside.
3. Set the oven rack in the middle position. Preheat the oven to 375°F.
4. Melt olive oil and butter in a large, hearvy frying pan over medium heat. Add chicken and cook until both sides are golden brown. Remove chicken to prepared baking pan and scatter lemon slices over. Sprinkle with brown sugar.
5. Pour chicken stock into frying pan set over medium heat, and simmer, scraping with a wooden spoon to retrieve all of the browned bits clinging to bottom of the pan. Cook until slightly thickened. Pour sauce into a corner of the baking pan, being careful not to disrupt the lemon slices and the brown sugar topping. Gently shake pan to distribute sauce over bottom. Cover pan with foil and bake until chicken is cooked through, about 30 minutes for boneless, skinless chicken breasts, 40 to 45 minutes for bone-in pieces of chicken. Baste with pan juices at least once during cooking. Serve Lemon Chicken on a bed of Saffron Rice with pine nuts and golden raisins.
The recipe for Saffron Rice appears on page 173, in Heirloom Cooking.
Reprinted from Heirloom Cooking With the Brass Sisters by permission of Black Dog & Leventhal Publishers, Inc. Copyright © 2008 Marilynn Brass and Sheila Brass
Photographs copyright © 2008 Andy Ryan
Please be aware that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illnesses.