| LEMONY CHICKEN |
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Makes 4 servings1/4 cup flour 1 teaspoon salt 1 frying chicken (2-1/2 to 3 pounds), cut up 1/4 cup CRISCO 1 can (6 ounces) frozen lemonade concentrate, thawed 1/2 cup water 3 tablespoons firmly packed brown sugar 3 tablespoons catsup 1 tablespoon vinegar 1 tablespoon cornstarch In paper or plastic bag, combine flour and salt. Add chicken, a few pieces at a time; shake to coat. In skillet, brown chicken in hot Crisco. Combine lemonade concentrate, water, brown sugar, catsup, and vinegar. Pour over chicken. Bring to boiling. Reduce heat; cover and simmer 45 to 50 minutes or till tender. Remove chicken to platter; keep warm. Skim fat from pan juices. Measure juices; add water if necessary to make 1-1/4 cups liquid. Combine cornstarch and 1 tablespoon cold water. Stir into pan juices; cook and stir till bubbly. Serve with chicken and hot cooked rice. |
