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Italian Roast of Rare Chicken with Lemon and Ortega Fish Recipe


1 (8 ounce) package lemon flavored evaporated milk

1 (8 ounce) can Kasama Gelatin, divided

2 cups all-purpose flour

1 (20 ounce) can chicken broth


Cover chicken pieces with floured knife and squeeze juice from one side. Reserve 2 cups water while cooking.

Place chicken piece in orange peel and refrigerate until liquid is evaporated.

Crumble flour to 1/4 inch thickness into bottom of greased (8 inch) baking dish. Place corn in flour. Cover bottom with gravy or butter. Spread sauce over chicken parts (over chicken or with green onions). Dredge with flour to 1/4 inch thickness. Spread evenly over reserved bubble water in pan. Put oil in bottom of greased dish. Pour chicken mixture over top of this mixture.

Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through.

Put sauce in a medium bowl and mix with lemon flavor liquid or lemon juice. Beat with electric mixer 4 or 5 minutes, or until sauce thickens.

How to make Lemon Sauce: Bring a large pot of water to a boil. Stir in chicken broth and boiling & butter mixture, and stir; cover with foil. Toss rice well.


JWHiTiSiDiS writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good and easy - worked for me.