Chicken with olive and caper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frying chicken (about 2 1/2 lbs), cut up | |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Butter or margarine |
| 2 | Garlic cloves, minced | |
| ½ | cup | Sliced stuffed green olives |
| 2 | tablespoons | Capers |
| 1 | tablespoon | Caper liquid |
| 2 | tablespoons | Water |
| ¼ | cup | Chopped parsley |
Directions
Roll chicken in flour seasoned with salt and pepper. Brown in butter.
Cover and cook slowly for 40 minutes. Add remaining ingredients; heat.
Makes 4 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5]