Lemon Chicken II
Instructions:
- 2 1/2 – 3 lb. Cut up chicken
- 1/4 cup flour
- 2 Tbs. Cooking oil
- 1 (6oz) can frozen concentrate lemonade, thawed
- 3 Tbs. Brown sugar
- 3 Tbs. Catsup
- 1 Tbs. Vinegar
- 2 Tbs. Cold water
- 2 Tbs. Cornstarch
- Hot cooked rice
- Combine flour with 1 1/4 tsp. Salt; coat chicken thoroughly.
- Brown chicken pieces on all sides in hot oil; drain.
- Transfer to crock pot.
- Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken.
- Cover; cook on high heat setting for 3-4 hours.
- Remove chicken; pour cooking liquid into saucepan.
- Return chicken to crock pot; cover to keep warm.
- Skim fat from reserved liquid.
- Blend cold water slowly into cornstarch; stir into hot liquid.
- Cook and stir till thickened and bubbly.
- Serve chicken with sauce over hot cooked rice.