Reviewed: Apr. 14, 2007

i did change a few things here no butter, bit more cream (elmlea light)bit more wine, did nt have any artichoke hearts so i did without and had a few more mushrooms. other than that i thought the recipe fab (and quick!) and would definatly make again

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marcelle

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Apr. 14, 2007

This is the first recipe I used off Allrecipes.com and it is fantastic, my family askes me to make it for them at least twice a week. WE have yet to get tired off it! We love it! The only thing I don't use is the bacon, it makes the dish far to greasy.

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M.Park

Cooking Level: Intermediate

Living In: Kennebunkport, Maine, USA

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Reviewed: Apr. 12, 2007

Great Dish. I do agree to cut back on the lemon. My two 9 year olds went back for seconds, so it's a keeper in my book!

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SHERBEAR4

Cooking Level: Intermediate

Home Town: Valencia, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Mar. 30, 2007

Seriously, you really need to like lemon (like the puckering lemon taste) to enjoy this dish. Our family of four could not eat it. Had to make somthing else.

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Bella

Cooking Level: Intermediate

Home Town: Sheldon, Iowa, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 21, 2007

Although this dish created a lot of dishes and was very rich, it was very flavorful and well worth the effort. However, I made several changes. I followed other reviewers advice and only put 1/2 cup butter into the sauce (1 cup is too much!) and next time I might just even limit it to 1/4 cup butter. Also I only added 2 tablespoons lemon juice and increased the white wine to 1/2 cup. In addition, I cooked the bacon before putting it in the skillet with the vegetables and capers. I would not make this every week as it took about two hours to prepare, but I will definitely put this recipe into my keeper file.

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Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 21, 2007

I love this dish! I'm a new cook and it's one of the first things I made for my mom. Because of this recipe she now thinks I can cook.

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Stacey

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Reviewed: Mar. 21, 2007

I really liked this one! As other members have said, if you don't like butter and/or lemon - pass on this but otherwise I followed it to a "T" sans Artichokes and everyone loved it!

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KRYSTILIA

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 13, 2007

This is restuarant quality!!! Used only 1/2 cup butter in sauce as others did, and I didn't have any capers. Will be making this again that is for sure!!

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Mar. 10, 2007

I also halved the butter in the sauce. My family will tell you that I absolutely love butter (more-so than is healthy, surely), but I can't imagine an entire cup in this! The one stick used was perfect... the flavor of butter did not take over. I also used white cooking wine with lemon (what I had on hand) and some lemon pepper as well... turned out very well. The sauce ended up separating on me in the end-- I must not have kept it warm enough (in oven at 170), but all the flavors were there. I doubt I'll be making this every week, but it is a keeper!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Mar. 3, 2007

Very good. Only used 1/2 cup butter for the sauce & I made the sauce close to the end instead of first. We aren't a fan of bacon, so I left it out. Otherwise, I kept the recipe intact. Yummy!

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Feb. 20, 2007

Let me first say this...Lemon Butter Chicken...The name say's it all.If you don't like lemon and butter pass on this recipe.I think the sauce is key here having said that make it last. I followed the recipe exactly and by the time the pasta and chicken was done the sauce had seperated and you are left with alot of butter un-incorperated with the cream.It's much easier to keep the chicken warm then the sauce.The longer the sauce sits the more it breaks down.You can add alot of things to the final dish ie. tomatoes,parmesan cheese or what ever you like.

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LISA 1212

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Spicer, Minnesota, USA

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Reviewed: Feb. 18, 2007

My family had mixed reviews on this dish. I personally did not care for I found the flavors overpowering, but two of the guys thought it was wonderful. I will not make again but their wifes now have the recipe. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 6, 2007

This recipe is great- very rich with a wonderful lemon aftertaste. The lemon also gives the sauce a little zip. When I try new recipes, I always ask my husband "is this one a keeper?" meaning should I put this into my monthly rotation? And he replied "this is a I'd-like-to-eat-it-once-a-week keeper!" Next time I make it, I will cut down on the sauce. The recipe yields too much of the lemon butter sauce and leaves too much of a buttery residue at the bottom of the pan.

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Jennifer Ortiz

Cooking Level: Expert

Home Town: Muskego, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 1, 2007

This recipe is absolutly wonderful!!! It is a real crowd pleaser!

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italiancookingmama

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Reviewed: Jan. 29, 2007

My husband and I thought that this was a very tasty recipe. I made very few changes to this recipe. The lemon butter sauce calls for 1 cup of butter, but I used about 3/4 of a cup. I also cleaned out my pan after frying the chicken and replaced it with one tablespoon each of olive oil and butter. My teenage boys and toddler girls LOVED it (minus what my 4-year-old daughter refers to as "the weird things" i.e. capers, mushrooms and artichokes!). I definitely will be making this again.

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carriejoseph

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Reviewed: Jan. 26, 2007

This recipe is so so tasty...and a hearty dish. Make sure you use unsalted butter! I just used what I had and it came out too salty. Suggest a revision to include "unsalted" where the ingredients mention butter.

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Kristie

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Reviewed: Jan. 21, 2007

My husband made this for lunch today and I absolutely loved it. The flavor was not too lemony, just right. I'll be grazing all day on this.

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Daniel

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Reviewed: Jan. 18, 2007

What's the point of the white wine? Didn't taste it. A little too much butter. Otherwise, good.

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MLLEGENA

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Reviewed: Jan. 15, 2007

Excellent, a couple more spices and it's excellent! Even my 11 year old complimented the dinner.

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shelly

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Reviewed: Jan. 14, 2007

Tasted great. Substituted Fat-Free Half and Half and the lemon juice in the sauce did not react with it well. I would use cornstarch to thicken it next time and omit the cream all together.

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