I’m not the type of person that can fry chicken in butter. I added an onion and the reduction time was nearly doubled, but the chicken was moist. I doubled the spice, added nearly 6 tablespoons of the bottled lemon juice and it was decent. I think it needs more garlic, though. It seemed to miss the savory side. I wasn’t a fan, but my partner loved it. If I made something similar, I’d double the garlic and make a bit more of the sauce on the side for the rice.
