Chicken With Mint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Poultry | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Oil |
INSTRUCTIONS
Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs 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 degrees for 1 hour, or until chicken is tender. Serve with: Bulgur Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 10.2mg
Sodium: <1mg
Potassium: 1.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g