Chicken with mint

1. 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 ½ lemons 2 tbs brown sugar 1 cup fresh mint leaves, chopped fine ½ lemon, sliced paper-thin, seeds removed dredge chicken in seasoned flour.
2. In casserole, heat butter and oil and brown chicken.
3. Remove.
4. Stiri 3 tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens.
5. Blend rind, juice, and sugar; add to sauce along with mint and stir.
6. Replace chicken and spoon sauce over, top with layer of lemon slices.
7. Bakei, covered, at 350 °F for 1 hour, or until chicken is tender.
8. Serve with: bulgur mixed green salad.