Sweet Lemon Chicken Ingredients
1/4 cup all-purpose flour
1 (2 1/2 to 3 pound) chicken, cut up
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
1 (6 ounce) can frozen lemonade concentrate
3 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice
Coat the chicken pieces with mixture of flour and salt.
In a skillet, brown chicken on both sides in hot oil.
Transfer the chicken pieces to a slow cooker.
Blend the thawed lemonade concentrate,
the 1/2 cup water, brown sugar, ketchup and vinegar; pour over chicken.
Cover and cook on HIGH until tender, 3 to 3 1/2 hours.
Remove the chicken to platter; keep warm.
Skim fat from the pan juices.
Measure juices; add water if necessary, to make 1 1/4 cups
Place the liquid into a saucepan.
Blend the 1 tablespoon of cold water with the cornstarch.
Stir into the pan juices.
Cook and stir until thickened and bubbly.
Remove from heat.
Serve the sauce with chicken; serve over rice.
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