| TANGY LEMON CHICKEN |
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4 servings Prep time: 10 minutes Cook time: 20 minutes1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon paprika 4 boneless, skinless chicken breast halves 3 tablespoons lemon juice 3 tablespoons CRISCO Oil 3/4 cup boiling water 3/4 teaspoon instant chicken bouillon granules 2 tablespoons brown sugar 1/4 cup sliced green onions and tops 1-1/2 tablespoons grated lemon peel 2 tablespoons snipped fresh parsley Lemon slices and parsley for garnish, if desired Combine flour, salt and paprika in a re-sealable plastic bag. Brush chicken with lemon juice; add chicken to the bag, a few pieces at a time, shaking to coat. Heat Crisco Oil over medium-high heat in large heavy skillet. Add chicken, brown on both sides. Combine water, bouillon granules, brown sugar and remaining lemon juice. Pour into skillet. Cover. Reduce heat to low; simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Cover; simmer 10 minutes. Serve garnished with lemon slices and additional parsley, if desired. |
