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
Juice of one lemon
½ teaspoon Salt
¼ teaspoon Pepper
1 Fresh tomato, chopped
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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