Chicken with Mint

  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
  2 tb Butter 
  2 tb Oil
  
  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