Chicken with Mint

Title:
Chicken with Mint

Yield:
6 Servings

Categories:
Poultry,
Greek




Ingredients:





     2 tb Butter


     2 tb Oil






 Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt,


 pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and


 juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped


 fine 1/2 lemon, sliced paper-thin, seeds removed


 


 Dredge chicken in seasoned flour.  In casserole, heat butter and oil and


 brown chicken.  Remove.  Stir 3 Tbs seasoned flour into remaining fat; add


 broth and cook, stirring, until sauce thickens. Blend rind, juice, and


 sugar; add to sauce along with mint and stir. Replace chicken and spoon


 sauce over, top with layer of lemon slices.


 


 Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.


 


 Serve with: Bulgur Mixed green salad


 


 From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini