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

Directions:

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.