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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 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 in Texas February 18, 2003

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

Really awesome... I LOVED it!! I added one tablespoon extra lemon juice, and discovered that my homemade chicken broth, once defrosted, was beef broth, so at that point I had to add it, and it was a really good sauce. I'll try it next time with chicken, but the beef was really good. Served it over angel hair pasta. The kids loved it too.

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Karen D. Musser February 19, 2003

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

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 followed the recipe to the "T". However I had a few issues with the dish. When I added the lemon juice and cream to the chicken stock, the cream separated. Also when I cooked the chicken this long it turned out really tuff.

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CedarCreeker November 04, 2010
Chicken Breasts in Lemon Cream Sauce