Cook chicken legs in broth until done. Add water to cover, if necessary. Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces. Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and pepper. Saute until tender. Add chicken pieces and tomato pieces and heat thoroughly, stirring constantly. Serve over buttered noodles or rice. Makes 4-6 servings. Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith