Carol’s Lemonade Chicken

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Carol’s Lemonade Chicken

Carol’s Lemonade Chicken

Makes 4 servings

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

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

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

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

4. 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.

Find more great family recipes and meal planning assistance at Dine Without Whine