| LEMON CHICKEN |
|
|
|
Makes 4 servings1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2-1/2 to 3 pounds), cut up 3 tablespoons lemon juice 3 tablespoons CRISCO Oil 1 chicken bouillon cube 1/4 cup sliced green onion 2 tablespoons brown sugar 1 -1/2 teaspoons grated lemon peel In bag, combine flour, salt and paprika. Brush chicken with lemon juice. Add 2 pieces of chicken at a time to bag and shake well. In large skillet, brown chicken in hot Crisco Oil (325ºF). Dissolve bouillon cube in 3/4 cup boiling water; pour over chicken. Stir in onion, brown sugar, peel, and any remaining lemon juice. Cover; reduce heat. Cook chicken over low heat until tender, 40 to 45 minutes. |
