Chicken with olive and caper sauce

Yield: 4 servings

Measure Ingredient
1 \N 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 \N Garlic cloves, minced
½ cup Sliced stuffed green olives
2 tablespoons Capers
1 tablespoon Caper liquid
2 tablespoons Water
¼ cup Chopped parsley

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]

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