Lemon Sweet Chicken
|All purpose flour||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound|
|Cooking oil||2 Tablespoon|
|Frozen lemonade concentrate||6 Ounce (1 Can, Thawed)|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
In plastic bag combine flour and 1 teaspoon salt.
Add chicken pieces, a few at a time; shake to coat.
In skillet brown chicken in hot oil 15 minutes.
Spoon off fat.
Blend lemonade concentrate, 1/2 cup water, brown sugar, catsup, and vinegar.
Pour over chicken.
Bring to boiling; cover and simmer till tender, 45 to 50 minutes.
Remove chicken to platter; keep warm.
Skim fat from pan juices.
Measure juices; add water, if needed, to make 1 1/4 cups liquid.
Return to pan.
Blend 1 tablespoon cold water into cornstarch.
Stir into pan juices.
Cook and stir till thickened and bubbly.
Pass sauce with chicken; serve over rice.