Combine flour, 1 tsp. salt and paprika in paper bag. Brush chicken with lemon juice. Add 2-3 pieces of chicken at a time to the bag and shake well. Brown chicken slowly in hot shortening.
Dissolve bouillon cube in 1/4 cup water; pour over chicken. Stir in green onions, lemon peel and any remaining lemon juice.
Cover; reduce heat. Cook over low heat until chicken is tender, 40-45 minutes. Sprinkle with parsley. Makes 4 servings.
By Robin from Washington, IA
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