Thursday, April 24, 2008

Lemon Chicken

our very yellow/orange meal
Lemon Chicken

  • 4 boneless, skinless chicken breast pieces
  • 1/2 cup flour
  • 1 T salt
  • 6 oz (1/2 can) frozen lemonade concentrate, thawed
  • 3 T brown sugar
  • 1 t balsamic vinegar (I used red wine vinegar)
  • 3 T ketchup
  • olive oil for browning chicken


  1. Cut chicken into strips or largish chunks.
  2. Dredge in flour and salt, shake off excess.
  3. Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)
  4. Place into crockpot.
  5. Mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces.
  6. Cover and cook on high for 4 hours, low for 6-8.
This was a good dish. As you can tell, I love recipes with sweet things in them! Call it a problem. This had a nice oriental flavor to its tanginess. I served it wrong though! Instead of Betty Crocker's Sweet Potatoes (don't try- they're gross!), I should have served with rice and stir-fry veggies or broccoli. We'll do that next time! Russell and Anika both want a next time. Isabelle didn't mind these and Olivia doesn't ever like much. About the flour part....I didn't notice that made much of a difference so next time I'll skip that part.


Diana said...

I've never heard of ketchup olive oil. . .is that new-mom brain talking?

cold cocoa said...

Thanks Diana! Thank you even more for checking out my recipes. Are you going to try this?