Chicken With Lemon *(Ideal For Those On A Low Cholesterol Diet)

• 1 (3 lb.) chicken
• 3 Tbsp. olive oil
• 3 Tbsp. soft margarine
• 2 sticks celery
• 2 carrots
• 1 1/2 Tbsp. chopped basil
• 1 bay leaf
• juice and grated rind of 2 small lemons
• 2/3 c. water
• salt and pepper
• lemon slices (for garnish)
• 1 small onion, thinly sliced

1. Cut chicken into 8 pieces.
2. Remove skin.
3. Heat oil and margarine.
4. Gently fry chicken; turn to brown evenly.
5. Remove chicken to a plate.
6. Cut celery and carrots into 1 1/2-inch long, thin matchsticks.
7. Stir carrots, celery and onion into chicken juices.
8. Cover.
9. Simmer.
10. Cook until just about to brown, 2 to 3 minutes.
11. Add chicken; bring to a boil.
12. Cover.
13. Reduce heat. Simmer 35 to 45 minutes until chicken is tender.
14. Remove to a serving dish (discard bay leaf).
15. Heat sauce quickly to thicken. Spoon over chicken and garnish with lemon slices.
16. Serve with rice and a green salad.
17. Serves 4 to 6.

chicken, olive oil, margarine, celery, carrots, basil, bay leaf, lemons, water, salt, lemon slices, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211114 (may not work)