1 (6 ounce) can frozen lemonade concentrate
1 cup water
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons butter, melted
Heat oven to 350 degrees F.
Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture.
Refrigerate 2-4 hours, turning chicken occasionally.
Drain chicken and reserve liquid.
Mix together the flour, salt and pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs.
Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture.
Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes.
About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking.
When ready to serve, remove chicken from pan and serve hot.
Yield: 4 servings
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