"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Craig's Lemon Chicken Recipe

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This recipe for Craig's Lemon Chicken, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bob LaHotan


1 frying Chicken (3 lbs.), cut into serving pieces
1 Lemon
tbsp. Garlic, minced
cup Chicken Stock
1 tsp. Oregano
2 Scallions, finely chopped
cup Parsley
cup Butter
2 tbsp. Olive Oil

Peel the lemon and cut rind into very thin strips. Reserve. Squeeze lemon and the reserve the juice

Sprinkle chicken parts with salt and pepper. Heat half the butter and oil in the skillet. Brown Chicken pieces on all sides and transfer to a warm plate.

Add the scallions and garlic to the skillet in which the chicken was browned. Cook, stirring until golden. Add cup of the stock and stir to dissolve brown particles in skillet. Cook until the liquid is almost evaporated. Reduce remaining stock to ⅓ cup.

Return the chicken to the skillet and sprinkle with the parsley, oregano, lemon rind and lemon juice.Cover and cook slowly for about 30 minutes or until the chicken is tender. Stir the remaining butter into the sauce and serve immediately. Yields 4 servings.




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