Chicken Skillet Recipe
Ingredients
| Flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Ground sage | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 frying chicken, cut up | ||
| Vegetable shortening | 1/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Chicken broth | 1 Can (10oz) | |
| Lemon juice | 1 Tablespoon | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Onion | 1 Medium, sliced | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Combine flour, salt, paprika, sage, and pepper in paper or plastic bag; add chicken, a few pieces at a time, and shake to coat.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot vegetable shortening.
Remove chicken.
Stir reserved flour mixture and sugar into pan drippings; add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion, and parsley.
Return chicken to skillet.
Cover and cook until vegetables and chicken are tender, 40 to 45 minutes; stir occasionally.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot vegetable shortening.
Remove chicken.
Stir reserved flour mixture and sugar into pan drippings; add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion, and parsley.
Return chicken to skillet.
Cover and cook until vegetables and chicken are tender, 40 to 45 minutes; stir occasionally.
Chef
