FABULOUS recipe! My mom made this and it was a total hit. I added a bit more lemon and garlic, because I like that, plus some crushed red peppers for a bit of kick, and used Panko bread crumbs for the outside coating, after pounding the chicken (cooks more evenly) and dipping the chicken into the flour (dipping into beaten eggs in between). Really a standout recipe. I have made this with leftover (non breaded) chicken tenderloins and rotisserie chicken (just put some salt and pepper over pieces of chicken and toss with flour in the pan), and it was still great, even without the extra breading. I sometimes thicken the sauce using a bit of cornstarch with some of the hot chicken broth / lemon sauce- make sure to take a "cup full" or so of hot broth out of the pan and mix it with the cornstarch with a fork to thin it out first (or you will have a globby mess before putting it back into the pan to thicken). Cornstarch doesn't leave you with a "flour" taste and gives the dish a beautiful, glossy sheen. I also let the pasta "sit" in the broth / chicken mixture for a few minutes to let it absorb into the pasta before serving, and sometime add fresh spinach right before serving for a dose of veggies. If it tastes sour, I add a pinch of sugar to balance the acidity of the lemon juice (and I use store bought juice, no fresh lemons usually on hand, lol), plus a shot of white wine. I double the broth / lemon juice mixture also. This is GREAT for leftovers, if you happen to have any!
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FABULOUS recipe! My mom made this and it was a total hit. I added a bit more lemon and garlic,...