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