Brown Sugar Chicken

I promise I will stop talking about the rain soon. Especially since yesterday the sun came out mid-afternoon and it was gorgeous. But when it was raining, I was all about drinking hot cocoa and curling up with a good book from my new favorite genre – books about cooks or cooking. Not to be confused with cookbooks, but instead books about food and chefs and cooking. There are plenty of amazing books in this genre that span both fiction and non-fiction and I can definitely recommend many (Blood, Bones & Butter, In Defense of Food, Hoosh, The Kitchen Daughter) as well as this gem by Jenna Weber from which this recipe was inspired – White Jacket Required. It is a beautiful story of her culinary coming of age that is also full of yummy recipes. When I made this chicken I served it with some simple homemade cranberry sauce and roasted asparagus.

Weight Watchers Brown Sugar Chicken
Points: 6 weight watchers points plus
Servings: 4
Serving Size: 4 oz
Nutritional Info: 193 calories, 4.3g of fat, 15g of carbohydrates, 1.8g of fiber, 25 of protein

Ingredients

1 lb boneless, skinless chicken breasts
Juice of 2 lemons
1 tbsp lemon zest
1/2 cup whole wheat flour
2 tsp paprika
1 tsp sea salt
1 tbsp canola oil
2 tbsp brown sugar

Instructions

Preheat the oven to 350 degrees.
Pound each chicken breast until it is about 1/2 inch thick and set aside.
Combine the flour, paprika, and sea salt and then spread out on a plate.
Heat the canola oil in a saute pan over medium high heat.
Dredge the chicken in the flour mixture and then place in the hot pan. Sear on each side for about 3 more or until golden brown. Take out the chicken and place in a baking dish.
Add the lemon juice to the pan to deglaze it and create the sauce. Cook for about 1 minute.
Pour the deglazing liquid over the chicken breasts and top with the brown sugar. Bake for 30 minutes or until chicken is completely cooked through.