2 tb Butter

      2 tb Oil

  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 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped
  fine 1/2 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 350 degrees for 1 hour, or until chicken is tender.
  Serve with: Bulgur Mixed green salad
  From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba