For a few weeks now I’ve had a recipe I wanted to try: Lemonade Chicken. But it’s a slow cooker recipe, and I would always forget to start it ahead of time! So..today I decided that I could change a few things and do it in the oven.
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup lemonade concentrate, thawed
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Place chicken in 9×13 baking dish. Combine the lemonade, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook @350 for about 50 minutes or until a meat thermometer reads 170°.
Remove chicken and keep warm. For lemonade sauce, combine cornstarch and water until smooth; stir into cooking juices. Cook sauce in oven for 20 minutes or until thickened. Serve chicken over rice and top with lemonade sauce. Yield: 6 servings.
- 1 pound fresh green beans, cut into 2-inch pieces
- 1/2 cup water
- 1/4 cup slivered almonds
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1/4 teaspoon seasoned salt
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.