This is a lovely dish suitable for guests and easy enough for every day. The sauce is light, refreshing, and delicious! The only modification I made was to lightly brown my chicken breasts in olive oil prior to placing them in the oven. Thanks for a great recipe, Cher!
This turned out amazing for us. Took the reviewers advice & browned the chicken in a skillet with oil (so I didn't add the butter to casserole). I didn't do the lemon garnish, however, at the end I still put some parmesan on chicken & broiled. Once, on another recipe, I ran out of lemon rind & used lemon pepper & it worked so decided to use it again but for the orange rind, just 1/2 tsp. We don't like things really creamy so I cut back sauce in 1/2 & substituted yogurt/sour cream instead. The flavours were fabulous for us, we liked the yogurt tartness with the lemon/orange flavour along with abit of spice from the lemon pepper. Great recipe, thanks for sharing.
I prepared this dish differently and made some changes to the recipe. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish.
I used cream of chicken instead of half and half and everyone wolfed it down before I could even serve myself.