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."
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
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
- Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
- Arrange the chicken in the skillet and bring to a boil again.
- Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.
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Reviews
-
Reading the reviews, I am a little annoyed at all the pickyness. This recipe needs exactly what is prescribed: chicken with skin and bone, and all that butter, and I promise you, it won't kill you! Thank you: I made the sauce as given, and we loved the butter. It was a lovely buttery sauce and really, subbing olive oil is just not the same thing. I tweaked one thing: I first roasted the chicken pieces in the oven with a smidgeon of BBQ sauce, so they would colour. Made the sauce exactly as set out, then added the half-roasted chicken pieces. Not sure why the 1/2 t paprika is in there, as that made nooo diff to the end result. One forgets how great real butter tastes in a dish!! The capers got somewhat lost in the overall taste. But no matter, this should be called "Lemon Butter Chicken"!!! I made white basmati rice to go with it, young carrots, and a large mixed salad. Thanks for the recipe! -
Taste easily 5 stars. However, directions are 3 stars. Aside from the butter, capers, and chicken there are no directions as what to do with lemon juice, mushrooms, garlic, and seasonings. I was surprised with so many reviews that this has not been addressed. I seasoned the breasts wtih salt, pepper, and paprika. I used fresh mushrooms so sauteed them first and removed from pan to saute chicken in butter, lemon, and capers. I used boneless, skinless, thighs so mine cooked in about 20 minutes. I added the cooked mushrooms at the last few minutes to heat up. Served over whole wheat linguine. The flavor really was delicious; I hope the chef revises the directions. -
I made this using halibut instead of chicken and it was delicious! I will try chicken next time. I also used fresh mushrooms since I hate canned ones but left everything else the same. Thanks for the recipe! It will be added to my regulars. Directions are great, so simple. -
This chicken is so good! I made it to go with some mashed potatoes, Greek Salad and cole slaw. This is a repeater! Thank you! -
Awesome is how my hubby described this recipe! I found the chicken moist & flavourful but I scraped off the sauce since I don't like mushrooms. But, my husband could not quit raving about the chicken & the sauce. As a personal preference, I used boneless, skinless chicken but followed the recipe otherwise.
see 11 more reviews
Tweaks
-
I made this using halibut instead of chicken and it was delicious! I will try chicken next time. I also used fresh mushrooms since I hate canned ones but left everything else the same. Thanks for the recipe! It will be added to my regulars. Directions are great, so simple.
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Wordeful! I used olive oil instead of butter and I reduced the ammount to 2 tablespoons of olive oil cause I'm watching the calories. I used 2 cloves of garlic that I cut in half and remove them later after cooking. It's a keeper! Thanks for sharing! -
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I'm giving this a 5 star for the wonderful flavor and juicy tenderness of the chicken. However, I would highly recommend that you decrease the butter to 1/4 cup or even less and broil to brown the chicken after it has simmered. Makes for a nice crispy crust. I used fresh mushrooms instead of the canned and three cloves of garlic. I simmered my chicken thighs for about 40 minutes and broiled it for about 5 minutes, served it on a bed of basmamti rice and it turned out great. This is one of those make often recipes. Absolutely wonderful.
RECIPE SUBMITTED BY
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Phippsburg, Maine
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In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook.
From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady.
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In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in:
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<a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. Some stand-outs:
<li><a href="http://www.recipezaar.com/mycookbook/book/27685">Edible Flowers</a></li>
<li><a href="http://www.recipezaar.com/mycookbook/book/33443">Honey Honey You`ve got me wanting you!</a></li>
<li><a href="http://www.recipezaar.com/mycookbook/book/33123">Recipes I named after zaar chefs</a></li>
<li><a href="http://www.recipezaar.com/mycookbook/book/33325">Menopause</a></li>
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<li><a href="http://www.recipezaar.com/mycookbook/book/25538">Appetizers/Finger Foods</a></li>
<a href="http://www.recipezaar.com/member/133174">PaulaG</a>'s own recipes are a well I go back to again and again--I've made tons of her dishes, with great results. Cookbooks of hers I find especially handy include:
<li><a href="http://www.recipezaar.com/mycookbook/book/27896">Chicken Recipes</a></li>
<li><a href="http://www.recipezaar.com/mycookbook/book/45020">Then There Were 2</a></li>
As I mentioned above, while I love the cuisines of all regions of the world, my favorite is Greek, and the following from <a href="http://www.recipezaar.com/member/49168">Cookiegirlandi</a> is chockful of great Greek recipes:
<li><a href="http://www.recipezaar.com/mycookbook/book/30983">It's All Greek</a></li>
(Another great way to find Greek recipes is to go cirectly to evelyn/athens' <a href="http://www.recipezaar.com/recipes.php?chef=80353">recipe list</a> and then sift for Cuisine-->European__>Southern-->Greek. She currently has 142.)
UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine:
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If I want to cook something to eat with my friends, the go-to person is <a href="http://www.recipezaar.com/member/6258">Miss Annie</a>:
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<li><a href="http://www.recipezaar.com/cookbook.php?bookid=31052">Second Chance</a> - a generous list of Zaar recipes that received a low-to-mediocre rating but may deserve a second look
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