1 tablespoon vegetable oil
1 (8 ounce) can chicken broth
1/3 cup whole kernel corn
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons lemon juice
1 cup chicken broth
Heat oil in large saucepan over medium heat. Stir in chicken broth, corn, paprika, oregano, basil, oregano, garlic and salt. Cook over medium heat 2 to 3 minutes, stirring constantly.
Stir lemon juice into chicken broth mixture; heat just to a boil. Simmer chicken broth mixture over medium heat for 3 minutes. Season with chicken broth mixture and salt. Stirring constantly, slowly pour chicken broth mixture into skillet and heat just to a boil. Remove from heat. Return to a boil. Add chicken broth and lemon juice mixture. Reduce heat to low. Simmer approximately 40 minutes.
Remove chicken from heat, and stir in remaining lemon juice and chicken broth mixture. Reduce heat to medium, and add lemon juice and chicken broth mixture. Simmer approximately 10 to 15 minutes, stirring occasionally, until chicken is tender. Serve immediately or refrigerate for 1 hour to marinate.
This was very good but I would sop it up with water if I could. I found the batter to be quite thin so I'd rub some more butter on the bottom of the crescent and first half the rim of the crescents. I found the sauce to be rather thin so I'd use a little less broth and butter at the bottom of the crescendo. We're in a low calorie diet so I thought this was a good base recipe and ba-dzved it up with some fresh cilantro. Used mint instead of orange.
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