Sweet Lemon Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Flour, all-purpose
1/2 cup: Water,
1 tsp: Salt,
3 tbsp: Sugar, brown
3 lbs: Chicken, broiler-fryer,
3 tbsp: Catsup,
- cut up,
1 tbsp: Vinegar,
2 tbsp: Oil, vegetable
1 tbsp: Cornstarch,
6 ounce: Lemonade concentrate, frozn,
1 tbsp: Water, cold
-thawed and undiluted,
2 cup: Rice, hot, cooked
Directions:
Combine flour and salt. Dredge chicken in flour mixture, and brown
in hot oil in a large skillet. Drain chicken on paper towels, and
return to skillet.
Combine lemonade concentrated, water, sugar, catsup, and vinegar; stir
well, and pour over chicken. Bring to a boil, and reduce heat; cover
and simmer 45 to 50 minutes or until tender.
Remove chicken to serving platter, and keep warm. Measure pan
drippings, and add enough water to make 1-1/4 cups liquid. Combine
cornstarch and 1 tablespoon cold water, stirring until smooth. Add
cornstarch mixture ot pan drippings, and return to skillet; cook,
stirring constantly, until smooth and thick. Serve the sauce with
hot rice.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp
in hot oil in a large skillet. Drain chicken on paper towels, and
return to skillet.
Combine lemonade concentrated, water, sugar, catsup, and vinegar; stir
well, and pour over chicken. Bring to a boil, and reduce heat; cover
and simmer 45 to 50 minutes or until tender.
Remove chicken to serving platter, and keep warm. Measure pan
drippings, and add enough water to make 1-1/4 cups liquid. Combine
cornstarch and 1 tablespoon cold water, stirring until smooth. Add
cornstarch mixture ot pan drippings, and return to skillet; cook,
stirring constantly, until smooth and thick. Serve the sauce with
hot rice.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95
Source from luhu.jp