105 Reviews

This recipe was delicious with a subtle hint of lemon. I made the recipe exactly as written and served it over egg noodles with a salad and garlic bread. Thanks for a great recipe!

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Dreamgoddess January 17, 2003

I had this recipe in my cookbook,and decided to make it for dinner last night.My taste buds were ready,but to my dismay,when I went to the freezer,I didn't have chicken breasts!I was determined I WAS going to fix this recipe.I used boneless chicken thighs,and the results were wonderful. My Dh is a bigger fan of lemon than me-so when I fix next time WITH chicken breasts,I think I will use ony 2 tablespoons of lemon.He didn't know there was lemon in the dish, so I think I can make him happy and me too. Thanks for sharing your recipe,Cher.:0)

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Chef 920429 January 30, 2003

I had wondered if this would actually be very lemony and it had the perfect subtle hint of lemon just as Dreamgoddess said. I made it just as the directions said and it is excellent!!!!

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Virginia Chandler January 27, 2003

This was delicious! But, as I was making it for guests, I did add in a little make-ahead twist so that I wasn't tied up in the kitchen while my guests were here. So, instead of cooking the chicken right through in the frying pan, I only cooked it for 2-mins each side . . enough to get the delicious golden brown crunchy coating but not enough to cook it straight through. I then followed the rest of the recipe as stated, but, instead of putting the chicken back into the frying back with the sauce to simmer, I took the sauce (made exactly as stated in the recipe, by the way) off the heat and let it cool down a little. Then, I put the chicken in a ceramic baking dish and dumped all the sauce/mushrooms straight onto it instead, and then stuck the dish in the fridge. That way, after my guests had arrived, all I had to do was let it come back to room temperature, then slide the baking dish into a preheated 350 degree over for 45 minutes - and the chicken came out moist and juicy and perfectly cooked. Note: I tasted the sauce before putting it in the oven and it tasted VERY lemony and I wasn't convinced, lol, even though I followed the recipe exactly . . . but it toned down very nicely after baking and actually was perfect. Will definitely be making this again!

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Michaelk69 August 15, 2014

this was really good, I used half and half cream and it turned out wonderful, I will be making this often!

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kitina February 22, 2003

This is excellent! I don't eat alot of chicken breast,because it all starts to taste the same to me. But this is so good. Sharing this with everyone at work.

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robbin.oakley February 18, 2003

Delicious! I made a couple changes. I did not make the mushrooms at all and they were not missed. I made the same amount of sauce with only 2 chicken breasts. Then I diced it and tossed it with some pasta and asparagus cooked right in with the pasta. My kids ate 2 bowls each! My husband raved. It was perfectly lemony without being overpowering or sour. Next time I might try adding some capers.

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weeirishlassy March 23, 2011

I have made this recipe several times now and absolutely love it. Twice I made it, just as written, and it was great. The next time I made it I added a little fresh chopped Italian parsley, capers, and a small amount of Parmesan Cheese right at the end. I place the chicken over wide egg noodles and serve with steamed broccoli on the side. Everyone LOVES this recipe. Thanks so much.

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Matthew Molus November 22, 2006

YUMMO. Everyone loved it, I have been looking for a recipe like this for a while, I just put the sauce over some penne pasta and served as a side with salmon, great taste, I didn't have heavy cream so i used 1/2 and 1/2 and turned out fantastical! thanks 4 sharing

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supermommy83 April 30, 2012

My family RAVED over this! I made twice the amount of sauce because my family likes lots of sauce, and used evaporated milk instead of whipping cream. Served over egg noodles. YUM!

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rhondalynne May 11, 2010
Chicken Breasts in Lemon Cream Sauce