SWEET LEMON-Y CHICKEN
(Serves 4-6)
FROM JOANNA, DON'T KNOW WHERE SHE LIVES OR EVEN WHO SHE IS. BUT THANKS, J.

1/4 C. FLOUR

1 CUT UP CHICKEN

1 TSP. SALT

2 T. COOKING OIL

6 OZ. THAWED LEMONADE CONCENTRATE

1/2 C. WATER

3 T. BROWN SUGAR

2 T. CATSUP

1 T. VINEGAR

1 T. CORNSTARCH

1T. COLD WATER

HOT COOKED RICE

 

 

 

 

 

COAT THE CHICKEN PIECES WITH FLOUR AND SALT.

IN SKILLET, BROWN CHICKEN ON BOTH SIDES IN HOT OIL.

TRANSFER TO CROCKPOT

MIX THE LEMONADE, 1/2 C. WATER, BROWN SUGAR, CATSUP AND VINEGAR TOGETHER.

POUR OVER CHICKEN.

COVER AND COOK ON HIGH FOR 3-4 HOURS UNTIL CHICKEN IS TENDER.

REMOVE CHICKEN TO WARM PLATTER.

SKIM EXCESS FAT.

PLACE LIQUID IN SAUCE PAN.
MEASURE AND ADD WATER IF NECESSARY TO MAKE 1-1/4 C..

BLEND COLD WATER WITH THE CORN STARCH AND STIR INTO PAN JUICES.

COOK UNTIL THICKENED AND BUBBLY.

PASS THE SAUCE WITH THE CHICKEN.

SERVE OVER RICE.

 

 

 

 

 

 

 

 

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