Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter or margarine |
| 1 \N | Broiler-fryer; 3- to 3.5-pound; cut up and skinned |
| 1 \N | Jar (14-oz) red currant jelly |
| ½ cup | Prepared mustard |
| ½ cup | Slivered almonds |
| 3 tablespoons | Brown sugar |
| 2 tablespoons | Lemon juice |
| ½ teaspoon | Ground cinnamon |
Melt butter in a lartge skillet over medium heat. Add chicken, and cook about 10 minutes or until lightly browned on all sides. Place chicken in a lightly greased 13x9x2-inch baking dish. Add remaining ingredients to skillet; cook over medium heat until currant jelly dissolves, stirring occasionally. Pour mixture over chicken; cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Yields 4 servings.
MAGAZINE ARTICLE
WINIFRED MARTIN
NORFOLK, VA
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .