Reviewed: Jul. 27, 2009

I've been using this site for years now and this recipe inspired me to register so that I could say how much I loved it. I didn't measure anything because I never do, but did use the ingredients, with a tiny exception. Didn't have lemon pepper so I used black pepper on the chicken and then poured some lemon juice into the cream sauce. Also went easy on the dill because it can be overpowering. Served it with white rice, roasted asparagus, and chardonnay. Expensive restaurant quality at home...with minimal effort. Thanks!

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SarahBelle

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Reviewed: Jul. 20, 2009

This was great! I marinated the chicken in lemon juice, garlic powder, pepper, salt and dried dill. I also added white wine to the skillet and let it simmer a little before adding the whipping cream and capers. Delish!!!

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MWells

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Reviewed: Jul. 14, 2009

I have made this twice now as per recipe and simply said “Fabulous” Will make again.

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Eldhus

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jul. 14, 2009

My family loved this! It was great - needs less salt than the recipe calls for, other than that it's wonderful just the way it is. I'll most definitely make this again and again.

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mommacj

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Reviewed: Jul. 13, 2009

Used 1% milk instead of cream to save saturated fat calories, so expected the sauce to be thin...but honestly didn't care for the capers and milk flavor combo....and the breasts were over-spiced.

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Melissa in Tucson

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Reviewed: Jul. 9, 2009

Very good, served over wild rice and roasted asparagus. I'm confused about people saying to double the sauce though. I increased it slightly and had way more than we needed, almost turned it into a soup. I would stick with the original recipe if you want a sauce to accent the great chicken instead of a bowl of milk with chicken in it.

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Braxton Howard

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Reviewed: Jun. 30, 2009

Wow this was good. Followed the recipe other than I chunked up my chicken before cooking, doubled the sauce, and served over penne pasta. We found it a tad salty (which is weird for us) so next time I will cut the salt in half. Man was it a good rich meal though. Def a keeper!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 27, 2009

This was really good. Even my picky hubby liked it. I cut the chicken up after it was cooked and mixed everything together with angel hair pasta. I didn't have whipping cream so I used milk. It was awesome!

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Lee

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Jun. 22, 2009

Sooooooo good! I did alter the recipe somewhat. I used fresh dill instead of dried dill. I also omitted the lemon pepper and simply marinated the chicken in lemon juice, dill, salt, pepper and garlic. I doubled the cream sauce and added additional dill to it as well. This recipe will definitely be a staple in our house.

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nwkellee

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Reviewed: Jun. 17, 2009

Pretty good. I only added about a cup of white wine to deglaze the pan after I cooked the chicken.

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rhmboo

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Reviewed: Jun. 15, 2009

Great, easy recipe. Followed it almost exactly, but I did add a lot more than 1 tablespoon of the seasonings. We like it really flavorful. My whole family loved it.

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CUPYCAKESMURF

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 15, 2009

I used chicken tenders instead of fillets. I melted the butter and added 3 garlic gloves to the pan and used the juice from one lemon vs. lemon pepper. I also added some white wine and covered to let simmer. I served mine over rice with a side of asparagus. I doubled the sauce but there wasn't enough-next time I'll use the entire 500ml of whipping cream. Huge hit!

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delmargal

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Reviewed: Jun. 11, 2009

This recipe was awesome!! I took the advice of others and doubled the sauce portion and it was the perfect amount. I added some fresh lemon juice instead of lemon pepper and it turned out SO good!! Very quik and easy would suggest to anyone who doesn't have a lot of time on their hands to cook!

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Angela

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Reviewed: Jun. 10, 2009

What a tasty dish and easy to make too! I was so tired of the same old chicken, this was a great change of pace. The chicken was even better the next day!

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Nancy

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Reviewed: Jun. 6, 2009

OMG this was so quick and easy ! Made it for my parents and THEY LOVED IT ! I added white wine to the sauce and used fresh garlic and real lemon instead of lemon pepper. Served over Basmati Rice . Needless to say there were NO LEFTOVERS :) Will make again and again

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Lisa

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Reviewed: Jun. 1, 2009

Very easy to make. I think I will make it with a pasta next time. It turned out to be a light meal without a starch.

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beautidiva19

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Reviewed: May 31, 2009

This was amazing! My husband said it was restaurant quality. I made a couple changes: I did not use lemon pepper. Instead, I put the chicken in a ziploc bag with the juice of one lemon, 3 ripped up basil leaves, and 1 crushed garlic clove. I let this sit for half an hour, then fried it in garlic butter and wine in a pan. When the chicken was done, I took it out, added the cream, and made sure to scrape up all the yummy fried bits from the bottom of the pan. When it had reduced a bit, I added the capers and poured it on the chicken on a bed of whole wheat egg noodles. Delicious!

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