Reviewed: Dec. 22, 2008

This was an excellent recipe. It was difficult to make the sauce, however, by lowering the heat a good two to three minutes before adding the cheese helped. I used real butter and canned parmesean. Also, the amount used made enough sauce for 5 medium sized pieces of chicken and fed my entire family. I made this recipe again for some guest and added a small amount of white wine. I d onot measure when I cook but I would estimate I used about 1/8 of a cup. My dinner guests loved it!

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1luvnmom

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Reviewed: Nov. 14, 2007

I don't think that adding Parmesan cheese to butter qualifies as a sauce. Overall flavor was ok.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

I took the advice of another reviewer and doubled the lemon juice (I used the juice of a real lemon...does it matter whether you use that or the bottle??). It was WAAAAAAAAAY too lemony for my taste. And even with the extra lemon juice, the parmesan still remained almost completely seperate from the butter and lemon juice. I may possibly try this again, but with much less lemon juice and something besides parmesan cheese (or at least much much less of it!). I do like the lemon flavor, but not THAT much. I made this with noodles alfredo (This site) and the 2 recipes share too many of the same ingredients. I kept the chicken and it's sauce seperate from the noodles and their sauce except to sample them together and the verdict is 'no good'. Although I ate most of it, I didn't feel so well a 1/2 hr later. I felt like the cream sauce was curdling in my stomach. Definitely was not thinking when I paired these two things. I would suggest fresh steamed broccoli with the chicken and plain egg noodles or rice with some seasoning, and be cautious with the lemon!

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fuzzball420

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Apr. 9, 2007

This is my and my husband's FAVORITE recipe! I make just a few changes.. I use the same amount of butter (1/2 cup), but for 2 servings. I double the amount of lemon juice (1/2 cup) and use just under 1/2 cup of fresh grated parmesan cheese. I always make it with smaller chicken tenderloins, which cook so fast, and serve the chicken over noodles with alfredo sauce. The sauce is so delicious, I pour any extra over the chicken and noodles. The blend of lemon juice, parmesan cheese, and butter is just DIVINE! The reason people may have had problems with the parmesan cheese clumping is maybe because they don't have enough lemon juice... I have never had that problem.

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Sarah G.

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Reviewed: Apr. 3, 2007

delicious! WARNING! Those of you on diets: STAY AWAY! This takes a whole stick of butter to serve 2 people. We scraped up every bit! I made it w/ thin sliced chicken and dumped a pot of egg noodles in it once it was done. wonderful!

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LINDAMDOW

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Reviewed: Jun. 24, 2006

Flavor was good. After reading reviews I used less butter and some white wine, and cooled the sauce before adding the cheese. It still seperated though, if you stirred and spooned it was OK, but had to warm and stir together again for a second helping.

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LARANEFF

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 18, 2006

The sauce had a lot of flavor.Made it for Mothers day and everyone loved it!

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iuoechick

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

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Reviewed: Apr. 26, 2006

I dont want to put you off, this was a decent meal. I personally didn't like the sauce to much, but the chicken came out nice enough. I followed the last review and added white wine and reduced amount of butter. Will make again, but will make so many changes that it will nolonger be the same recipe!!!

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sk27

Cooking Level: Beginning

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

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Reviewed: Apr. 17, 2006

This recipe was just OK. I added some white wine and decreased the amount of butter, both of which I think worked out alright, but I just didn't care for this sauce as much as others I've tried.

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ColleenG

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Reviewed: Jan. 7, 2006

Reduced the butter, cooled the sauce before adding the cheese as suggested by others and everything worked out perfect. I did cut my meat into bite sized chunks before cooking, this looked excellent on the plate! (Tasted pretty darned good too!)

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Mazock

Cooking Level: Expert

Home Town: Deckerville, Michigan, USA

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Reviewed: Nov. 10, 2005

Very easy, with a great flavor. I didnt have any block parm on hand so I used the prepackaged grated, it came out ok, but I will use the fresh next time

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eek01

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 18, 2005

Yum! this was delicious! Definitely a keeper.

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Nic722

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Reviewed: Sep. 8, 2005

This dish was a BIG hit in my house. I have actually found a chicken dish that both of my boys like; which, I might add is quite an accomplishment! However, I too found that the recipe called for too much butter. I used four large chicken breast and added 3 Tbsp of butter with the lemon juice, instead of the 6 Tbsp the recipe required. I had no problems using the canned parmesan. However, after adding the parmesan I lowered the heat to a simmering boil, occasionally whisking it and allowed the sauce to thicken. I also think using real butter, in comparison to margarine, also makes a huge difference in the taste of this recipe.

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Shari Yerman

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Reviewed: Aug. 3, 2005

This is SOOO easy...after prep time, it took me about 10-15 minutes. Adding about a teaspoon of minced garlic makes it even better. =)

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Oct. 7, 2003

Pretty good chicken dish. The sauce was not everything I expected even though I followed other reviewers advice and cut the butter, added more lemon and used fresh parmesan. I don't think I'll make this again - it was nice to try something new once, but not a keeper.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 3, 2003

I ran into the same issue other reviewers did. There is too much butter, not enough lemon and the cheese does strange things when added. I tried letting the butter mixture cool before adding the cheese and it didn't really help. The chicken itself did have good flavor though. If I make again, I would cut the butter in half, double the amount of lemon and maybe add a little white wine or chicken broth.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Oct. 2, 2003

Like others who have tried this, I used less butter and a little more lemon. My sauce was still a little lumpy even though I used freshly grated parmesean, but it still tasted great. My roommate used the extra sauce on her green beans and said it was delicious!

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BELIZABETH

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Reviewed: Sep. 27, 2003

WAY too much butter--I would use maybe half of what it calls for. And before you add the parmesan, remove the pan from heat for a minute--the sauce will be much better. I probably would not try this one again!

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CARLI918

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Reviewed: Jul. 30, 2003

My husband thought I had lost my mind when I put this dish in front of him. I definitely won't be making this again. I guess a certain taste bud is necessary for this recipe....

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EVELYNANDCHRIS

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Reviewed: May 2, 2003

This was a good recipe, but not Great. It was very easy. I doubled the recipe, but only used about a third of the butter called for. I let the sauce cool for about 5 minutes before I added the cheese and it turned out just fine (no lumps).

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