Lemon Chicken

1/3 cup flour

1 tsp salt

1 tsp paprika

1 chicken (2 ½ to 3 pounds), cut up

3 Tbsp lemon juice

3 Tbsp Crisco

1 chicken bouillon cube

¼ cup sliced green onion

2 tbsp brown sugar

1 ½ tsp grated lemon peel

In plastic bag, combine flour, salt and paprika. Brush chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to bag and shake well. In large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾ cup of hot water; pour over chicken. Stir in onion, brown sugar, lemon peel and any remaining lemon juice. Cover; reduce heat. Cook chicken over low heat until tender, 40 to 45 minutes. Makes 4 servings.

Notes: This recipe is from Crisco’s Favorite Family Foods Cookbook. Dad used to make this often and would serve it with rice and a green vegetable.

Peg