Chicken scampi

Yield: 6 servings

Measure Ingredient
2 pounds Chicken legs
16 ounces Chicken broth
¼ cup Margarine or butter
¼ cup Oil
½ cup Finely chopped onion
1 tablespoon Minced garlic
\N \N Juice of one lemon
½ teaspoon Salt
¼ teaspoon Pepper
1 \N Fresh tomato, chopped
\N \N Buttered noodles or cooked rice

Cook chicken legs in broth until done. Add water to cover, if necessary. Remove chicken, cool. Skin and remove bones. Cut into ½" pieces.

Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and pepper. Saute until tender. Add chicken pieces and tomato pieces and heat thorougly, stirring constantly. Serve over buttered noodles or rice.

Makes 4-6 servings.

Source: S.H.A.R.E. Colorado May/June 1995 Submitted By SANDRA MAY On 07-18-95

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