| 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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