---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMON CHICKEN ALA BETTY
 Categories: Main dish, Poultry, Casseroles, Low-cal, Chicken
      Yield: 4 servings
 
      1 c  Chicken broth
      2    Lemons
           Paprika
      2 ts Brown sugar
    1/2 c  Flour
           Pam
      2    Chicken breasts; skinned an
      1 tb Shortening
 
  1. Dust with 1/2 cup flour, paprika.
  
  2. Put shortening in fry pan and brown the chicken.
  Arrange in a greased casserole (Pam will do)
  
  2. Sprinkle the breasts with lemon peel, sprinkle top
  of each breast with brown sugar (1/2 t each piece.
  Slice second lemon and put over chicken,
  
  3. 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.
  
  4. Bake at 375 degrees for about 50 minutes. Serve
  over wild (or plain) rice.
  
  NOTE: This recipe is Aunt Betty's (Mondress). It can
  be done with cut up chicken pieces on the bone, just
  bake a bit longer. .. The brown sugar is the secret
  ingredient and gives it a special taste.
  
  SOURCE: A Jewish Mother's Cookbook; Author, Elaine
  Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
 
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