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