Citrus-Sauced Chicken

This came from a recipe card I received in the mail. For a different twist, substitute lemonade concentrate for the limeade. Works great with steamed rice, broccoli, or a pasta.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour
• 4  boneless skinless chicken breast halves
• 6  ounces frozen limeade concentrate, thawed
• 1  tablespoon vinegar
• 1  teaspoon salt
• 2  tablespoons  vegetable oil
• 3  tablespoons light brown sugar
• 3  tablespoons ketchup
• 1⁄4 cup  chopped fresh parsley

Directions

1. Preheat oven to 350. Mix flour and salt in a small bowl. Coat chicken pieces with flour mixture.
2. Heat oil in a large skillet over medium-high heat; add chicken. Cook until browned on all sides, about 10 minutes. Arrange chicken in a large baking pan.
3. Combine limeade concentrate, brown sugar, ketchup and vinegar in a bowl; mix well. Pour over chicken. Bake for 30 minutes or until juices run clear when pierced with a knife.
4. Arrange chicken on a serving platter and drizzle with cooking juices. Sprinkle parsley over top.