Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken Legs
16 oz Chicken Broth
1/4 c Margarine or Butter
1/4 c Oil
1/2 c Onion; finely chopped
1 tb Garlic; minced
1 Lemon; juice of
1/2 ts Salt
1/4 ts Pepper
1 Fresh Tomato; chopped
Buttered Noodles or Cooked
-Rice

Cook chicken legs in broth until done. Add water to cover, if
necessary. Remove chicken, cool. Skin and remove bones. Cut into
1/2" pieces.

Heat butter and oil in a skillet. Add onion, garlic, lemon juice,
salt and pepper. Saute until tender. Add chicken pieces and tomato
pieces and heat thoroughly, stirring constantly. Serve over buttered
noodles or rice.

Makes 4-6 servings.

Source: S.H.A.R.E. Colorado May/June 1995 Typed by Sandra May, Fido
Cooking Conference 07-18-95 Revised for Meal-Master Format by
Katherine Smith

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