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Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar; add to sauce along with mint and stir. Replace chicken and spoon sauce over, top with layer of lemon slices. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Serve with: Bulgur Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba
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|Serving Size: 1 Serving (8g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 10.2mg||3 %|
|Sodium 27.2mg||1 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 61
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