Lemon Chicken

Lemon Chicken

Recipe from BHG recipe card library 1978

1/3 Cup flour

1 tsp of salt

1 tsp paprika

1 2 ½ to 3-pound whole chicken, cut up

3 TBSP lemon juice

3 TBSP shortening

1 tsp chicken bouillon granules

¾ Cup boiling water

¼ cup thinly sliced green onion

2 TBSP brown sugar

1 ½ tsp grated lemon peel

2 TBSP snipped parsley

Combine flour, salt, and paprika in a paper or plastic bag. Brush chicken with lemon juice. Add 2 or 3 pieces of chicken at a time to the bag and shake well to coat chicken with flour mixture. In 12-inch skillet brown the chicken slowly in hot shortening. Dissolve bouillon granules in the boiling water. Stir in green onion, brown sugar, lemon peel, and any remaining lemon juice. Pour over chicken. Cover; reduce heat and cook over low heat for 40 to 45 minutes or till chicken is tender. Sprinkle with snipped parsley, if desired. Makes 4 servings.