Lemon-Sweet Chicken
Yield
8 servingsPrep
20 minCook
180 minReady
200 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 2 1/2 - 3 | pounds |
chicken
cut |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 1 | can |
lemonade
frozen, 6 ounces |
|
| 3 | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
ketchup
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
cold |
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
|
chicken
cut |
|
||
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 1 | can |
lemonade
frozen, 6 ounces |
|
| 45 | ml |
brown sugar
|
|
| 45 | ml |
ketchup
|
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
cold |
|
| 1 | x |
rice
cooked |
*
|
Directions
Coat the chicken pieces with mixture of flour and salt.
In a skillet, brown chicken on both sides in hot oil.
Transfer the chicken pices to the crock pot.
Blend the thawed lemonade concentrate, the ½ cup water, brown sugar, ketchup, and vinegar; pour over chicken.
Cover and cook on high heat setting until tender, 3 to 3½ hours.
Remove the chicken to platter; keep warm.
Skim fat from the pan juices. Measure juices; add water if necessary, to make 1¼ cups liquid.
Place the liquid into a sauce pan.
Blend 1 tablespoon of cold water with the cornstarch. Stir into the pan juices.
Cook and stir until thickened and bubbly. Remove from heat.
Pass the sauce with chicken; serve over rice.
