LEMON DILL CHICKEN

2 –3 tblsp butter or margarine

1 (4 oz) can sliced mushrooms, drained

1 tblsp dried dill weed

2 tblsp lemon juice

1 tsp salt

½ tsp paprika

Dash of pepper

1 clove garlic, minced

1 (3-pound) broiler-fryer, cut up and skinned

Hot cooked rice

Melt butter in a large skillet over medium heat.  Add mushrooms, dill weed, lemon juice, salt, paprika, pepper and garlic, and bring to a boil.  Add chicken in a single layer and return to a boil.  Cover, reduce heat and simmer 30 minutes or until chicken is tender, turning once.  Serve over rice.