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.

• Ready In: 40 mins
• 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

1. Put the ingredients on the list from 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.