Chicken in Lemon Caper Butter |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess. Ingredients:
1/2 cup butter |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1 garlic cloves, pressed or 1 garlic clove, minced |
1/8 teaspoon pepper |
1/2 teaspoon paprika |
1 (6 ounce) can sliced mushrooms, drained |
1 tablespoon drained capers |
1 (3 lb) frying chickens, cut up or 3 lbs chicken parts |
Directions:
1. Put the ingredients butter through capers in a skillet and bring to a boil over medium-high heat.
2. Arrange the chicken in the skillet and bring to a boil again.
3. Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.
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