Served this with wild mushroom flavored linguine. I did not use the lemon. This turned out delicious, but it was more runny than creamy. Also, I will cut back on the shallots next time, because they dominated the make up of this sauce. I will probably try this again. Good with French bread.

Reviewed On: Oct. 15, 2009

This was a very good recipe! I used chicken thighs because they were what I had. I also followed some of the suggestions from other reviews, and added mushrooms and garlic powder to the sauce, which worked well. I also cooked it for about 40-45 minutes in the oven. My only complaints are that a 9x13 pan is definitely too big, at least for the size of the chicken pieces I was using, and that the sauce was a bit liquid-y when I removed it from the oven. I served it with egg noodles and veggies and used all of the extra sauce for the leftovers. My family loved this and I will definitely be making this recipe again.

Reviewed On: Sep. 13, 2009

The smell was good, but after cooking it the minimum suggested amount of time, it was slightly tough, and didn't have much of a citrus or spice taste. Also, the water all boiled away, leaving me with a mess of burned spices at the bottom of the pot. I would definitely watch this more closely next time, and find some type of sauce or marinade for it.

Reviewed On: Mar. 25, 2009