Chicken with mint

Yield: 6 servings

Ingredients:

2 tb Butter 2 tb Oil

Instructions:

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