| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Clove garlic, crushed | |
| 3 | T | Lemon juice |
| 2 | T | Olive oil |
| 3/4 | c | Chablis, Sauterne or dry |
| sherry | ||
| 1 | t | Salt |
| 1 | Fryer chicken, 2 1/2-3 lbs | |
| Paprika |
INSTRUCTIONS
Combine garlic, lemon juice, oil, wine and salt. Pour over chicken in shallow baking pan. Marinate at least 3 hours, turning frequently. Heat oven to 375 degrees. Sprinkle chicken generously with paprika. Bake 45-55 min or until tender. Arrange chicken in heated platter. Serve sauce separately. If a thicker sauce is desired, after removing chicken blend 1 tbsp soft butter and 1 tbsp flour together thoroughly; heat sauce in baking pan; stir in flour mixture. Continue stirring until sauce thickens and bubbles. 4 servings. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 905
Calories From Fat: 351
Total Fat: 39.5g
Cholesterol: 292.4mg
Sodium: 2585.4mg
Potassium: 1004.4mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 1.2g
Protein: 107.3g