Chicken with Lemon

2 ½ pound chickens, cut in 8 pieces

3 large lemons, juiced

½ cup heavy cream

1 tablespoon butter

1 tsp. Cayenne

Fresh thyme, chopped


                                                                                                Serves 8

  1. Wash chicken in cold water and pat dry with paper towels.
  2. Dust chicken with cayenne and salt
  3. Place chicken in a large bowl with lemon juice.
  4. Toss to coat with juice. Cover bowl and refrigerate for 1 hour.
  5. Remove chicken from juice and pat dry. Set marinade aside.
  6. Melt butter in a large skillet and brown chicken on all sides.
  7. Add thyme, lower heat, cover, and cook for about 35 minutes, turning pieces occasionally.
  8. When chicken is tender, remove from skillet and keep warm.
  9. Add marinade to pan and stir with a spoon to scrape up all the cooking juices.

   10.  Add cream and stir until sauce thickens; season to taste.

   11.   Pour hot sauce over chicken to serve.

* Serve with spinach, broccoli, asparagus or green beans.


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