Sweet lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour, all-purpose |
| 1 | teaspoon | Salt |
| 3 | pounds | Chicken, broiler-fryer; cut up |
| 2 | tablespoons | Oil, vegetable |
| 6 | ounces | Lemonade concentrate, frozn; thawed and undiluted |
| ½ | cup | Water |
| 3 | tablespoons | Sugar, brown |
| 3 | tablespoons | Catsup |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water; cold |
| 2 | cups | Rice; hot, cooked |
Directions
Combine flour and salt. Dredge chicken in flour mixture, and brown in hot oil in a large skillet. Drain chicken on paper towels, and return to skillet.
Combine lemonade concentrated, water, sugar, catsup, and vinegar; stir well, and pour over chicken. Bring to a boil, and reduce heat; cover and simmer 45 to 50 minutes or until tender.
Remove chicken to serving platter, and keep warm. Measure pan drippings, and add enough water to make 1-¼ cups liquid. Combine cornstarch and 1 tablespoon cold water, stirring until smooth. Add cornstarch mixture ot pan drippings, and return to skillet; cook, stirring constantly, until smooth and thick. Serve the sauce with hot rice.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-19-95