Lemmon-sweet Chicken Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1: fhmn87a phill bower,
1/4 cup: flour,
1: 2 1/2 - 3 lb chicken, cut up,
1 teaspoon: salt,
2 tablespoon: cooking oil,
1/2 cup: water,
6 oz: can frozen lemonade concentr,
3 tablespoon: brown sugar,
3 tablespoon: catsup,
1 tablespoon: vinegar,
1 tablespoon: cornstarch,
1 tablespoon: cold water,
1: hot cooked rice,
Directions:
Coat the chicken pieces with mixture of flour and salt. In a skillet, brown
chicken on both sides in hot oil. Transfer the chicken pices to the crock
pot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar,
catsup, and vinegar; pour over chicken. Cover and cook on high heat setting
until tender, 3 to 3 1/2 hours. Remove the chicken to platter; keep
warm.Skim fat from the pan juices. Measure juices; add water if necessary,
to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend 1 T of
cold water with the cornstarch. Stir into the pan juices. Cook and stir
till thickened and bubbly. Remove from heat. Pass the sauce with chicken;
serve over rice.
Yield: 4 servings
Source from luhu.jp
chicken on both sides in hot oil. Transfer the chicken pices to the crock
pot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar,
catsup, and vinegar; pour over chicken. Cover and cook on high heat setting
until tender, 3 to 3 1/2 hours. Remove the chicken to platter; keep
warm.Skim fat from the pan juices. Measure juices; add water if necessary,
to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend 1 T of
cold water with the cornstarch. Stir into the pan juices. Cook and stir
till thickened and bubbly. Remove from heat. Pass the sauce with chicken;
serve over rice.
Yield: 4 servings
Source from luhu.jp