Chicken with mint

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Oil

Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1½ lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine ½ lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar; add to sauce along with mint and stir. Replace chicken and spoon sauce over, top with layer of lemon slices.

Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

Serve with: Bulgur Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba

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