"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Butter Chicken Recipe

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This recipe for Lemon Butter Chicken, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Chiari

Category:
Category:

Ingredients:  
Ingredients:  
8 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
1 Tbsp. smoked paprika
kosher salt and freshly ground black pepper, to taste
3 Tbsp. unsalted butter, divided
3 cloves garlic, minced
1 c. chicken broth
c. heavy cream
c. freshly grated Parmesan
Juice of 1 lemon
1 tsp. dried thyme
2 c. baby spinach

Directions:
Directions:
Preheat oven to 400. Season chicken thighs with paprika, salt, and pepper to taste. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down and sear both sides until golden brown, about 2 to 3 minutes per side; drain excess fat and set aside. Melt remaining Tbsp. butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3 to 5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165, about 25 to 30 minutes.
Serve over noodles or rice.
Yield: 8 servings

Personal Notes:
Personal Notes:
I prefer to use boneless chicken breast, trimmed, pounded somewhat flat, and cut into palm-sized pieces.
Original recipe source: damndelicious.net

 

 

 

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