"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Caper Chicken Recipe

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This recipe for Lemon Caper Chicken, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi McKeown
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. canola or olive oil
4 T. lemon juice
1 tsp. seasoned salt
3-4 cloves garlic, minced
1/8 tsp. cayenne pepper
1 tsp. paprika
4 oz. can sliced mushrooms, drained
3-4 oz. bottle of capers, drained
8 boneless, skinless chicken breasts

Directions:
Directions:
Arrange chicken in 9x13 pan. Mix rest of ingredients and pour over chicken. Bake at 325 for 1 hour. Serve over rice.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can adjust your recipe for less servings by using just 4 pieces of chicken and using smaller pan.

 

 

 

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