Recipe(tried): Lemonade Chicken!

Every once in a while I fiddle with something new, and this was GREAT! (If I do say so myself . . . !) It starts with the leftover lemonade concentrate after having made the Lemonade Cake & Whipped Cream Frosting from the Baker's Board (posted last week).


1/3 - 1/2 C. lemonade concentrate, thawed
1 small whole chicken (can be cut up if you want)

Pour the lemonade over the chicken in a small casserole; cover and cook at 350 for 1 hr. or til done. Let set for about 20 minutes to cool before you cut up the chicken.

Skim the liquid fat from the juices; pour them into a saucepan and heat over medium heat. Meanwhile, mix 1 TB. cornstarch with 1/4 cup water, and pour into the chicken juices after it's started simmering. Stir until thickened, then remove from the heat.

Meanwhile, cook some fettucine (there's just three in our family, so it takes only part of a package to suit us!) til done. You can serve the chicken pieces on the fettucine and pour over the sauce, or (as we did), stir the well-drained fettucine into the sauce, and then carefully drain the sauce from the fettucine (reserving it to pour over the chicken as you serve it).

The meal practically cooks itself, smells WONDERFUL while cooking, and tastes great!!