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Chicken with Mint

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Submitted by anniew

YIELD

6 servings

PREP

30 min

COOK

READY

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
6 6
EACH EACH CHICKEN PIECES
for 6 persons *
1 1
X X ALL-PURPOSE FLOUR
seasoned with salt, pepper, and lots of paprika *
10 289
OUNCES ML/G CHICKEN BROTH
one can
1 ½ 1.5
EACH EACH LEMONS
juice, grated rind
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 237
CUP ML MINT LEAVES
fresh, finely chopped *
½ 0.5
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 190 43% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 102mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 22%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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