17 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!

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Zurie February 11, 2012

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.

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Vicki in CT February 24, 2009

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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Outdoorsy November 12, 2009

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!

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karens2kids December 21, 2008

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.

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Debbb December 10, 2008

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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katia May 29, 2008

Very good and delicious as the recipe is written. The only thing I did differently (the second time I made it) was to dredge lightly chicken in sweet rice flour prior to frying which made it brown nicer and leave a thicker gravy. I do not recommend using chicken legs - they just don't look as pretty since the meat pulls from the bone when done. Thighs look absolutely wonderful!

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Annika's Granny August 29, 2007

Delicious! I will make this again. I went with extra garlic, fresh mushrooms, and less salt - perfect! Thanks for posting echo!

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Recipe Reader August 10, 2007

This has amazing flavor! I skinned the chicken, and did use more garlic. I love that this recipe doesn't require a lot of attention-it just turns out great on it's own!

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Kaarin June 30, 2007
Chicken in Lemon Caper Butter