Bake And Leave Chicken Recipe

• 1 stk margerine
• 6 Tbsp. Lemon juice
• 1/2 lb Mushrooms, thinly sliced
• 3 whl chicken breasts, (about 10 ounce. each) halved
• 1 x Broiler-fryer, (about 3 1/2 lbs) cut up Paprika Pepper

1. Bake at 250 degrees F. for 1 hr and 45 minutes;then at 400 degrees F. for 15 minutes.
2. l. Heat butter in a large shallow roasting pan which is large sufficient to hold all the chicken in a single layer.
3. Spoon out and reserve 2 tbsp.
4. of the melted butter.
5. Stir lemon juice into butter remaining in roasting pan.
6. 2.
7. Saute/fry mushrooms in reserved butter in a large skillet, about 3 minutes.
8. or possibly till lightly browned.
9. 3.
10. Arrange chicken in a single layer in pan.
11. Turn over in the butter mix so all sides are proportionately coated.
12. Spoon mushrooms over chicken;then sprinkle with paprika and pepper.
13. Cover pan with foil.
14. Note:for extrazing,sprinkle some grated lemon rind over also.
15. Note:Chicken may be prepared up to this point as much as a day ahead of time.
16. Refrig.
17. till ready to bake.
18. 4.
19. Bake in a very slow oven (250) for 1 hr,45 minutes.
20. Uncover, raise temp.
21. to warm(400) and bake about 15 minutes.
22. longer or possibly till chicken is golden.
23. 5.
24. Remove chicken from oven to large heated platter.
25. Pour pan drippings(gravy may be thickened, if desired)into a sauceboat, to pass with chicken.
26. Serve with brown rice, if you wish.

margerine, lemon juice, mushrooms, chicken breasts, fryer

Taken from cookeatshare.com/recipes/bake-and-leave-chicken-73751 (may not work)