FROZEN chicken is the tip. You would HAVE to use frozen chicken so the chicken is not to be so strong with the lemon and wine and the water from defrosting during cooking is released into the cooking liquid and reduces its strentgh. Reduce the wine to 1 cup and lemon to 1/2 cup. I thickened with a roux and it was fine.

Reviewed On: Jan. 10, 2004

The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.

Reviewed On: Dec. 28, 2003

5 stars for being and easy and tasty recipe! I used boneless, skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade, added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum!

Reviewed On: Dec. 28, 2003