Jill'S Favorite Chicken Skillet

• 1/3 c. flour
• 1 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. ground sage
• 1/4 tsp. pepper
• 1 frying chicken, cut up
• 1/4 c. Crisco
• 1 tsp. sugar
• 1 (13 3/4 oz.) can chicken broth
• 1 Tbsp. lemon juice
• 1 c. sliced carrots
• 1 medium onion, sliced
• 2 Tbsp. chopped parsley

1. Combine flour, salt, paprika, sage and pepper in a paper bag. Add chicken, a few pieces at a time, and shake to coat.
2. Reserve excess flour mixture.
3. In skillet, brown chicken on all sides in hot Crisco.
4. Remove chicken. Stir reserved flour mixture and sugar into pan drippings. Add chicken broth.
5. Cook and stir until thickened and bubbly.
6. Stir in lemon juice, carrots, onion and parsley.
7. Return chicken to skillet. Cover and cook until vegetables and chicken are tender, 40 to 50 minutes. Stir occasionally.
8. Makes 4 servings.

flour, salt, paprika, ground sage, pepper, chicken, crisco, sugar, chicken broth, lemon juice, carrots, onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699262 (may not work)