Ingredients
-
1/2
-
2
-
1
-
1
-
1/8
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Chicken in Lemon Caper Butter, 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.
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Steps
|
1
Done
|
Put the Ingredients on the List from Butter Through Capers in a Skillet and Bring to a Boil Over Medium-High Heat. |
|
2
Done
|
Arrange the Chicken in the Skillet and Bring to a Boil Again. |
|
3
Done
|
Cover, Lower Heat and Simmer About 30 Minutes Until the Chicken Is Tender, Turning Several Times. 4. |
