Chicken with Mint

INGREDIENTS

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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