1 cup chicken broth
2 lemon
1 paprika
2 tsp brown sugar
1/3 cup flour
1 pam
2 chicken breasts, skinned an
1 tbsp shortening
Directions
DUST WITH 1/2 cup flour, paprika.
Put shortening in fry pan and brown the chicken. Arrange in a greased
casserole (Pam will do) . Sprinkle with lemon peel, sprinkle top of
each breast with brown sugar (1/2 t each piece. Slice second lemon
and put over chicken, pour on juice of lemon that is grated lemon.
Pour 1 cup chicken broth, stirred with the pan drippings, over the
casserole (you can choose not to use the drippings.
Cook at 375 degrees for about 50 minutes. Serve over wild rice.
This recipe is Aunt Betty's The brown sugar is the secret
ingredient; but now you all know
Servings: 4 servings
Lemon Chicken Ala Betty Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, certainly as far back into recorded history as early Egypt, and maybe further still. Having said that, mostly, these ancient cook books were just primitive pictorial instructions for food preparation.
Moving our culinary historical trip onwards, we find a couple of recipe books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. When we get to the 20th century, cookbooks were highly popular mostly as a result of better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Lemon Chicken Ala Betty recipe.
