Recipe - Chicken With Mint

2 tablespoon Butter
2 tablespoon Oil

Servingpieces of chicken for 6 persons Seasoned flour (flour with salt,
pepper, and lots of paprika) 1 10 ounce can chicken broth Grated rind and
juice of 1 One half lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped
fine One half lemon, cut or sliced up paperthin, seeds removed

Dredge chicken in seasoned flour. In casserole, heat butter and oil and
brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add
broth and cook, stirring, until sauce thickens. Blend rind, juice, and
sugar; add to sauce along with mint and stir. Replace chicken and spoon
sauce over, top with layer of lemon slices.

Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

Serve with: Bulgur Mixed green salad

From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba

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