| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1 | Broiler-fryer; 3- to 3.5-pound; cut up and skinned | |
| 1 | Jar (14-oz) red currant jelly | |
| 1/2 | c | Prepared mustard |
| 1/2 | c | Slivered almonds |
| 3 | tb | Brown sugar |
| 2 | tb | Lemon juice |
| 1/2 | ts | Ground cinnamon |
INSTRUCTIONS
Melt butter in a lartge skillet over medium heat. Add chicken, and cook about 10 minutes or until lightly browned on all sides. Place chicken in a lightly greased 13x9x2-inch baking dish. Add remaining ingredients to skillet; cook over medium heat until currant jelly dissolves, stirring occasionally. Pour mixture over chicken; cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Yields 4 servings. MAGAZINE ARTICLE WINIFRED MARTIN NORFOLK, VA From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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