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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Lemon, Lime, Poultry, Tried 8 Servings

INGREDIENTS

4 Lemons, juiced
4 Limes, juiced
1 Garlic, minced
1 t Salt
2 t Dried tarragon leaves
Crushed
1/2 t White pepper
1 c Vegetable oil
1 c Dry white wine
2 Chickens 3lbs.ea.
cut into serving pieces

INSTRUCTIONS

Easy to prepare chicken dish. At it's best if marinated overnight.
Combine lemon and lime juice, garlic, salt, tarragon, pepper, oil and
wine in large bowl. Stir to mix. Place chicken pieces in marinade.
Cover tightly. Refrigerate at least 8 hours, preferably over night. .
Turn chicken pieces once while it marinates. Remove chicken from
marinade. Place in shallow baking dish. Bake For 1 hour at 3750 F, or
until done. Baste once with marinade while cooking.  Makes 6 to 8
servings,  From the recipe files of suzy@gannett.infi.net Posted to
MM-Recipes  Digest V3 #289  Date: Mon, 21 Oct 1996 17:35:07 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 285
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 366.7mg
Potassium: 199.5mg
Carbohydrates: 5.3g
Fiber: 1.1g
Sugar: 2.8g
Protein: 1.1g


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