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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Reviewer:

sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Sep. 7, 2009

My 20 yearold daughter is addicted to this chicken, as a matter of fact I'm making it right now

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: East Orange, New Jersey, USA

Living In: Hampton, Virginia, USA

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Reviewed: Apr. 22, 2009

Cut back on the lemon, increase the sour cream

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Lilcat

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

didn't use all the lemon juice and had to thicken it at the end but my husband liked it. needs a little more tweaking but not a bad recipe.

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Reviewer:

starling4

Cooking Level: Expert

Home Town: Sumter, South Carolina, USA

Living In: Florence, South Carolina, USA

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Reviewed: Apr. 6, 2009

All the ingredients blended well together to have a nice flavor, but it was WAY to citrusy. I would cut it down to 1/4 cup lemon juice and maybe half the zest. It was just way too much. My tongue is still a bit raw. I would make this again but I would definately tweek it a bit.

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