Recipe - Chicken Scampi

2 pound Chicken Legs
16 ounce Chicken Broth
One fourth cup Margarine or Butter
One fourth cup Oil
One half cup Onion; finely chopped
1 tablespoon Garlic; minced
1 Lemon; juice of
One half teaspoon Salt
One fourth teaspoon Pepper
1 Fresh Tomato; chopped
Buttered Noodles or Cooked
Rice

Cook chicken legs in broth until done. Add water to cover, if necessary.
Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces.

Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and
pepper. Saute until tender. Add chicken pieces and tomato pieces and heat
thoroughly, stirring constantly. Serve over buttered noodles or rice.

Makes 46 servings.

Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido
Cooking Conference 071895 Revised for MealMaster Format by Katherine
Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini