Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1.5 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine half lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar; add to sauce along with mint and stir. Replace chicken and spoon sauce over, top with layer of lemon slices. Bake, covered, at 180ºC or 1 hour, or until chicken is tender. Serve with: Bulgur Mixed green salad