Betty's Lemon Chicken

• 1/3 cup Flour, seasoned with paprika, salt, and pepper
• 2 lemons
• 2 teaspoons Brown sugar
• 1 cup Chicken broth
• 4 boneless chicken breast halves, skinned
• 1 tablespoon Shortening

Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole . Grate the peel of one lemon, then juice it; set aside. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over the chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice. Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole.
Cook at 375 degrees for about 50 minutes. Serve lemon chicken over wild rice.
Serves 4.