1/4 c. flour
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. ginger
2 lg. chicken breasts or 2 1/2 to 3 lb. broiler fryer
1/4 c. shortening
1 (1 lb. 1 oz.) can fruit cocktail
3 tbsp. lemon juice
1/2 tsp. grated lemon peel
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. cold water

Combine flour, salt, paprika, and ginger in paper bag. Split chicken breasts or cut up whole chicken. Shake chicken pieces in flour mixture. Brown slowly in heated shortening. Drain off fat. Drain syrup from fruit cocktail and combine with lemon juice and peel and soy sauce. Pour syrup mixture over chicken, cover and simmer about 30 minutes or until chicken is tender. Remove chicken from pan and keep hot while thickening sauce. Blend cornstarch with cold water and stir into liquid in pan. Cook, stirring until clear and thickened. Add drained fruit cocktail and heat thoroughly. Serve over hot cooked rice, if wished, or buttered noodles. Vary recipe by using other canned fruits. Makes 4 servings.