Lemon Chicken

• 1/3 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. paprika
• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• 3 Tbsp. lemon juice
• 3 Tbsp. shortening
• 1 tsp. instant chicken bouillon granules
• 3/4 c. boiling water
• 1/4 c. thinly sliced green onion
• 2 Tbsp. brown sugar
• 1 1/2 tsp. grated lemon peel
• 2 Tbsp. snipped parsley (optional)

1. Combine flour, salt and paprika in paper or plastic bag.
2. Brush chicken with lemon juice.
3. Add 2 or 3 pieces of chicken at a time to bag and shake well to coat chicken with flour mixture.
4. In 12-inch skillet, brown the chicken slowly in hot shortening. Dissolve bouillon granules in the boiling water.
5. Stir in green onion, brown sugar, lemon peel and any remaining lemon juice.
6. Pour over chicken.
7. Cover; reduce heat and cook over low heat for 40 to 45 minutes or until chicken is tender.
8. Sprinkle with snipped parsley, if desired.
9. Makes 4 servings.

allpurpose, salt, paprika, chicken, lemon juice, shortening, instant chicken, boiling water, green onion, brown sugar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466988 (may not work)