Lemon Chicken
4 boneless skinless chicken breasts
1/4 cup all-purpose flour
2 Tbsp cooking oil
1 6 oz can frozen lemonade concentrate, thawed
3 Tbsp brown sugar
3 Tbsp ketchup
1 Tbsp vinegar
2 Tbsp cold water
2 Tbsp cornstarch
Hot cooked rice
Combine the flour with 1 1/4 teaspoons salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockery cooker. Stir together the lemonade concentrate, brown sugar, ketchup and vinegar; pour over chicken. Cover; cook on high for 3-4 hours.
Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with sauce over hot cooked rice.
** I serve it with stir-fried veggies too.
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