I know it's frowned upon to review a recipe that I made adjustments to but I just have to, so take it for what it's worth. I used 4 boneless, skinless chicken breasts and squeezed the juice of one lemon over them. I love flavor so I seasoned both sides of the chicken with garlic powder, salt, pepper, lemon pepper, and rosemary. I sliced a 2nd lemon and laid those slices on top of the chicken. For the mushroom sauce I used 1 full can (14.5 oz) of chicken broth, 16 oz. mushrooms, 1/4 c. white cooking wine, 1/4 c. heavy whipping cream, and adjusted flour/corn starch accordingly. I also added minced garlic, salt, and lemon pepper to the sauce. For an impressive presentation, serve the sauce over wild rice and place the chicken on top and garnish with fresh parsley. I served cooked fresh broccoli on the side. This was the best meal I've made in quite some time! Enjoy!
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I know it's frowned upon to review a recipe that I made adjustments to but I just have to, so...