2-3 cloves garlic, minced
1/4 cup real butter
6 oz can frozen lemonade concentrate, thawed
3lbs chicken (whatever you like, boneless/skinless breasts, thighs…)
salt and pepper to taste
1 Tbsp cornstarch
1/2 cup cold water
First, saute your garlic in the butter until just golden. Remove from heat. Then stir in the lemonade concentrate and set it aside.
Season your chicken with a bit of salt and pepper. A pinch or two will suffice.
Then let the chicken just sit in that lemonade mixture for a while. You could marinate overnight if you’d like, but even 15 minutes is good. We’re going to make a sauce so you’ll still get plenty of that wonderful lemony flavor. 😉
Bake your chicken at 350*F for about 40 min. or so. You know the drill, until juices run clear. The time will depend on just what cut you’re cooking. If you cut the boneless, skinless breasts in half (butterfly style, but all the way through) that helps a LOT.
When that’s nearly finished you can start mixing up the sauce.
Mix about a tablespoon of cornstarch into 1/2 COLD water. Add that to your lemonade mixture. Cook over medium – medium high heat until bubbly and thickened.
Once chicken is cooked, remove to a serving platter and generously (and beautifully) drizzle with the warm, thickened, lemony sauce.
We find this recipe to be quite tasty with rice.