Title: Chicken with mint
 Categories: Poultry, Greek
      Yield: 6 Servings
 
      2 tb Butter
      2 tb Oil
 
  Serving-pieces of chicken for 6 persons Seasoned flour (flour with
  salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated
  rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint
  leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed
  
  Dredge chicken in seasoned flour.  In casserole, heat butter and oil
  and brown chicken.  Remove.  Stir 3 Tbs seasoned flour into remaining
  fat; add broth and cook, stirring, until sauce thickens. Blend rind,
  juice, and sugar; add to sauce along with mint and stir. Replace
  chicken and spoon sauce over, top with layer of lemon slices.
  
  Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
  
  Serve with: Bulgur Mixed green salad
  
  From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba