I agree that this is a four star recipe as written, and I have mixed feelings about posting the manner in which I adapted it to our own tastes, because I know that many readers are critical of such a move. Usually, I make a new recipe exactly as written first, then make adaptations. I couldn't do that this time, because I had no lemon pepper, and I just did not want to use so much cream, despite the fact that I follow a low carbohydrate diet. So here is what I did: I poured half a cup of chicken broth into a small bowl and added the zest and juice of a medium lemon, then set aside. After I had finished cooking the chicken cutlets, I added two cloves of crushed garlic and the dill to the pan, let them sizzle for a few minutes, then de-glazed the pan with 1/4 cup white wine. Then I added the chicken broth/lemon mixture and whisked 1/4 cup cream into this, and added the capers (be sure to find the smallest capers you can). Let this cook down for about five minutes, then serve the chicken with the sauce. My husband, who is not an adventurous eater, loved this, and so did I. His got served with boiled potatoes. And we both had fresh green beans. I'll make this again very soon. Hope someone can use this modification.
Was this review helpful?
6 users found this review helpful
I agree that this is a four star recipe as written, and I have mixed feelings about posting...