Lemon Chicken Ala Betty
Yield
4 servingsPrep
15 minCook
55 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken broth
|
|
| 2 | each |
lemons
|
|
| ½ | teaspoon |
paprika
|
|
| 2 | teaspoons |
brown sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | each |
chicken breasts
skinned and boned |
|
| 1 | tablespoon |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken broth
|
|
| 2 | each |
lemons
|
|
| 2.5 | ml |
paprika
|
|
| 1E+1 | ml |
brown sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | each |
chicken breasts
skinned and boned |
|
| 15 | ml |
vegetable shortening
|
|
Directions
Chop chicken and coat with flour and paprika.
Put shortening in fry pan and brown the chicken.
Arrange in a greased casserole dish .
Sprinkle with peel and juice from one lemon, as well as the brown sugar (½ teaspoon for each piece).
Slice second lemon and put over chicken.
Pour 1 cup chicken broth, stirred with the pan drippings, over the casserole (you can choose not to use the drippings).
Cook at 375℉ (190℃) for about 50 minutes.
Serve over wild rice.
