Chicken with Mint
Yield
6 servingsPrep
30 minCook
Ready
Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | each |
chicken pieces
for 6 persons |
*
|
| 1 | x |
all-purpose flour
seasoned with salt, pepper, and lots of paprika |
*
|
| 10 | ounces |
chicken broth
one can |
|
| 1 ½ | each |
lemons
juice, grated rind |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | cup |
mint leaves
fresh, finely chopped |
*
|
| ½ | each |
lemon
sliced paper-thin, seeds removed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 6 | each |
chicken pieces
for 6 persons |
*
|
| 1 | x |
all-purpose flour
seasoned with salt, pepper, and lots of paprika |
*
|
| 289 | ml/g |
chicken broth
one can |
|
| 1.5 | each |
lemons
juice, grated rind |
|
| 3E+1 | ml |
brown sugar
|
|
| 237 | ml |
mint leaves
fresh, finely chopped |
*
|
| 0.5 | each |
lemon
sliced paper-thin, seeds removed |
|
Directions
Dredge chicken in seasoned flour.
In casserole dish, heat butter and oil; brown chicken.
Remove.
Stir 3 tablespoons seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens.
Blend rind, juice, and sugar; add to sauce along with mint and stir.
Replace chicken and spoon sauce over, top with layer of lemon slices.
Bake, covered, at 350℉ (180℃) for 1 hour, or until chicken is tender.
