1 fryer, disjointed 1/4 cup flour 1 1/2 teaspoon pepper Vegetable oil to depth of 1 inch in skillet 1 package (8 oz) frozen lima beans 1 1/2 cups chicken broth 1/2 teaspoon dried mint leaves, crushed 3 green onions, chopped 1 tomato, peeled and wedged
Coat chicken with seasoned flour. Brown in vegetable oil, remove from skillet. Pour off all but 2 tablespoons drippings and browned bits. Add lima beans, broth, mint and green onions. Cover and cook slowly about 15 minutes until beans are almost done. Add tomato. Cover, cook for 5 minutes. 4 to 6 servings.
