Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Apr. 28, 2011

Thanks for sharing, this was delicious! Even better the next day. I did take another reviewer's suggestion and added parm cheese and reduced the lemon. I did not use lemon zest or sour cream, but plain FF yogurt instead.

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3 users found this review helpful

Reviewer:

becrum

Cooking Level: Intermediate

Reviewed: Feb. 9, 2011

decent recipe. I used parsley, oregano, and basil as I am not fond of rosmary or thyme. I also only added 1/4 cup lemon and ommited the lemon zest. I added mushrooms which I sauted in the olive oil and removed before adding onions and added them back in to simmer. I added corn starch to thicken.

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10 users found this review helpful

Reviewer:

Redhead

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Carbondale, Illinois, USA

Reviewed: Jan. 3, 2011

This recipe is good but needs an adjustment to the lemon and sour cream amounts. The recipe calls for 1/2 a cup of lemon juice - as others have recommended I cut that to 1/4 cup and increased the sour cream to 1/2 cup. If you like a nice lemon taste while not overpowering please do this. If you prefer just a hint of lemon in the taste though you're going to want to cut the lemon juice down even further - a good juicy lemon gives you a 1/4 cup so if you prefer just a hint of lemon flavor I'd put in half a lemon's worth of juice which should give you the hint of lemon. I personally liked it with 1/4 cup but I don't think everyone will want the lemon to be that strong in the dish. You won't have to increase the sour cream again if you don't want because the sauce isn't really thick to start with unless you thicken it with cornstarch or flour. I served this with potatoes which was good. If you want to serve with pasta, you'll want to thicken the sauce as it is much too thin even when on the stove for an hour without adding the flour or cornstarch for pasta.

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14 users found this review helpful

Reviewer:

YummyFoodie

Reviewed: Dec. 8, 2010

Great taste if you follow the recommendations and only use one lemon. Otherwise, it's far too tangy.

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16 users found this review helpful

Reviewer:

cmonti

Reviewed: Nov. 3, 2010

Like some people recommended, I cut the lemon (even though I LOVE lemon), and it turned out wonderful. Still very lemony, but not overpowering. I couldn't get the sauce to thicken on its own, so I added a little cornstarch, and that worked well. I then tossed the sauce with some penne, and served the chicken on top. Very good, everyone loved it!

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12 users found this review helpful

Reviewer:

mental jewelry

Reviewed: Dec. 11, 2009

Like others have said, it has a very strong lemon taste - this may be due to me using bottled lemon juice which is usually *concentrated* in flavor. I left out the lemon zest. After simmering for 45 min, I tasted the sauce and thought it was very tangy, so I added grated parmesan and romano cheese to the sauce and chicken and continued to simmer for 15 more min - this did the trick! It mellowed the lemon in the sauce and helps to thicken it! This reminded me of some kind of Olive Garden dish. Other changes that I made was that I lightly floured my chicken breasts before browning - this helped to lightly thicken the sauce to a nice consistency while simmering. I will definately make this again with 1/2 the lemon juice next time. I would recommend that you give this a try - the dish has a good flavor and smells lovely while simmering!

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19 users found this review helpful

Reviewer:

KHall

Reviewed: Oct. 28, 2009

My family really enjoyed this. I followed other reviewer's suggestions and reduced the lemon juice to the juice of 1 fresh lemon, so about 1/4 cup. I also added 1 cup of sour cream instead of the 1/4 cup. It was perfect, not too lemony, but with a definite lemon taste and very creamy. We enjoyed it over penne.

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12 users found this review helpful