Butter Chicken

2 lb. chicken legs, thighs, and breasts
pinch of ground mace
1 tsp. salt
4 Tbl. butter
2 Tbl. minced fresh parsley
1 Tbl. lemon juice
grated zest of 1 lemon
Freshly ground black pepper to taste
1/2 cup heavy cream
In a heavy saucepan, combine the chicken, mace, and salt. Cover with cold water and bring to a boil. Poach until just barely cooked through, about 15 minutes.
Remove the pan from the heat and set the chicken aside to cool. Reserve 1 cup of the chicken broth. Remove the meat from the bones and cut into bite-size pieces.
In a large skillet, melt the butter over medium heat. Add the parsley, lemon juice, lemon zest, and pepper and simmer until the sauce reduces, about 15 minutes.
Add the cream and cook without boiling, until the sauce is hot and thick. Add the chicken and cook until warmed through.
Serves 4.

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