1/4 cup fresh Meyer lemon juice
1 clove finely chopped garlic
6 boneless chicken breast halves, about 2 lbs.
1 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
2 Tblsp vegetable oil
1 1/2 cups chicken broth
2 tsp finely grated lemon peel
12 thin slices Meyer lemon, pitted
2 Tblsp packed light-brown sugar
In a shallow nonreactive dish, such as glass or ceramic, stir the lemon juice and garlic together. Put the chicken in the dish, turning it to coat both sides with the juice mixture. Cover and refrigerate for 1 hour. Heat the oven to 375 F.
In a medium bowl, stir the flour, salt and pepper together. Dip the chicken in the seasoned flour to coat it lightly.
In a large frying pan (preferably nonstick) over medium heat, heat the oil and cook the chicken until it browns lightly, turning once to brown both sides. Transfer the chicken to a 13-inch-by-9-inch-nonreactive baking pan.
Pour the chicken broth into the hot frying pan, stirring to scrape up any brown bits. Sprinkle the lemon peel over the chicken and top each piece with 2 lemon slices. Pour over the chicken broth and sprinkle the brown sugar over it.
Bake uncovered, basting once with the broth, until the chicken is done and no longer pink in the center and the top is golden brown, about 40 minutes. Spoon some of the pan juices over each breast and serve.