Lemonade Chicken

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 (6 oz.) can lemonade
• 1/2 c. water
• 3 chicken bouillon cubes, crushed
• 3 medium peppers (1 yellow, 1 red and 1 green)
• 2 tsp. cornstarch
• 4 chicken breasts, cut into small pieces (frozen chicken is easier to cut)
• yellow squash or zucchini (optional)

1. In skillet saute chicken until pink is gone; saute in 2 tablespoons olive oil and
2. 2 cloves garlic.
3. Add lemonade, 1/4 cup water and bouillon; boil
4. until 1/2 the water is gone over medium heat.
5. Add peppers;
6. cook
7. 10
8. minutes,
9. covered.
10. In a separate bowl, mix 2
11. teaspoons
12. cornstarch and 1/4 cup water. Stir until blended.
13. Add the
14. mixture
15. to
16. skillet; boil for 1 minute.
17. Serve over rice.

olive oil, garlic, lemonade, water, chicken bouillon cubes, peppers, cornstarch, chicken breasts, yellow squash

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374393 (may not work)