Boiled Chicken With Butter Sauce

Oxmoor House
4 servings


+ Add To Shopping List
1 (3-pound) broiler-fryer, cut up
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup plus 2 tablespoons butter, melted
1/2 cup plus 1 tablespoon lemon juice
3 tablespoons chopped fresh parsley


Sprinkle chicken with salt and pepper; place in a Dutch oven, and cover with water. Bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender. Remove to serving platter.

Combine butter, lemon juice, and parsley; stir until well blended. Serve with chicken.

Created date

February 2010