By echo echo on July 25, 2005
Photo by Zurie
Photo by Zurie
"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."
Serving Size: 1 (283 g)
Servings Per Recipe: 4
"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."
"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!"
"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!"
"Delicious! I will make this again. I went with extra garlic, fresh mushrooms, and less salt - perfect! Thanks for posting echo!"
"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!"
"Had thighs with skin and bone - added extra garlic and lemon juice. DH and I enjoyed another way to fix chicken. Broiling, to crisp up the skin is a good idea --wish I had thought of it. Thanks, echo."
"Oh my God, this was wonderful. The only things I did differently: I added more garlic (of course...you can never have too much garlic) and I used chicken breasts that I cut into cubes. It was so yummy!! I really loved it, and everyone raved. I'll definitely be making this again. Thanks so much! Update: If you use chicken breasts (boneless, skinless) and light margarine, this is actually pretty light! We've recently started a diet, and after I calculated the calories, it was something like 423 with 17 grams of fat for one breast each (and that's counting the sauce, so if you aren't slurping all that down, it's even better for you!). Just a tip!"
"This is very yummy. The only thing I didn't care for were the mushrooms but I think that's because they were canned instead of fresh so I'll use fresh next time. I did increase the garlic. The sauce was wonderful with pasta."
"I made this for dinner tonight. Whats not to love about this dish. It tastes good, quick and easy to make, looks great on the plate, plus its low carb! Thanks for the recipe! "
"This is absolutely, positively the BEST!!! Since I was short on time, I used boneless, skinless chicken breasts that I cut into strips. I cooked the strips in the butter sauce about 3 minutes on each side. The chicken was moist and tender and the lemony butter sauce is to die for. I can't wait to make this dish again. Thanks for sharing, eebrag. "
"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."
"TENDER! Tender! TENDER!This is an easy recipe and can be made better by cutting the butter in half! That`s a lot of fat. I browned the seasoned chicken thighs in the melted 4 tablespoons of butter. Then added the 3 cloves minced garlic, fresh mushrooms and the rest of the ingredients. Simmered for 1/2 an hour. I do wish I put it under the broiler to recrisp the skin. We discarded th skin But my DH would have eaten it crisp! Added a couple of more capers to brighten it up. Anyway it is fabulous!"