Lemon-sweet chicken

4 Servings

Ingredients

Quantity Ingredient
¼ cup Flour
1 Chicken, (2 1/2 - 3 lb) cut up
1 teaspoon Salt
2 tablespoons Cooking oil
½ cup Water
6 ounces Can frozen lemonade concentr
3 tablespoons Brown sugar
3 tablespoons Catsup
1 tablespoon Vinegar
1 tablespoon Cornstarch
1 tablespoon Cold water
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 ½ cup water, brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on high heat setting until tender, 3 to 3½ hours. Remove the chicken to platter; keep warm.Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 ¼ 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.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...

on Mar 25, 1997

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