Carol's Lemonade Chicken: The Best Carol's Lemonade Chicken Recipe from Cook'n

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	Carol's Lemonade Chicken

Serves: 4

Print this Recipe

   4 chicken breasts, skin removed
   2 cloves garlic minced
   2 tablespoons vegetable oil
   1 6-ounce can frozen lemonade concentrate thawed
   1/2 cup water
   3 teaspoons chicken bouillon
   1 green bell pepper small, cut in 1-inch strips
   1 red bell pepper small, cut in 1-inch strips
   1 yellow pepper small cut in 1-inch strips, or 1 small yellow summer squash, cut in 1/4 -inch slices
   2 teaspoons cornstarch
   White rice Hot cooked

Cut chicken into uniform strips, about 2 x 1/2 x 1/2 -inch.* In a 10-inch skillet over medium-high heat, saute chicken and garlic in oil until chicken is no longer pink on the outside. Reduce heat to medium.

Add lemonade concentrate, 1/4 cup of the water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half.

Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender.

In a small bowl, stir remaining 1/4 cup water and cornstarch until smooth. Pour into skillet. Bring to a boil and boil for 1 minute. Serve over rice.

*Partially frozen or very cold chicken breasts are easier to cut.

Carol's Lemonade Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!

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