Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
If sweet potatoes are your vegetable of choice, try this glazed recipe that combines sugar, lemon juice, nutmeg, and butter for a side dish that's fit for a holiday meal.
