Prep Time 15 min
Cook Time 1 Hr 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 4 to 6 boneless, skinless chicken breasts
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 (6 oz.) can frozen lemonade concentrate
  • 1/2 cup water
  • 3 tbsps. firmly packed brown sugar
  • 3 tbsps. ketchup
  • 1 tbsp. vinegar
  • 1 tbsp. cornstarch
  • 4 cups hot cooked rice

Directions

  • Step 1

    COMBINE flour and salt in a resealable plastic bag. Add chicken breasts, two at a time, shaking to coat evenly. Heat oil in large skillet and brown chicken.

  • Step 2

    MIX together lemonade concentrate, water, brown sugar, ketchup and vinegar. Pour over chicken. Bring to boiling. Reduce heat, cover and simmer 45 to 50 minutes or until tender and internal temperature reaches 165°F. Remove chicken to serving dish. Keep warm.

  • Step 3

    SKIM fat from pan juices. Measure pan juices, adding water, if necessary, to make 1 1/4 cups liquid. Combine cornstarch and 1 tablespoon cold water. Stir into pan juices, cooking and stirring until thickened. Serve with chicken and hot cooked rice.

Serving size
(1 chicken breast)

  • Calories 610
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 650mg
  • Potassium 0mg
  • Total Carbohydrates 93g
  • Dietary Fiber 1g
  • Sugars 39g
  • Protein 32g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet