Rich Herb and Lemon Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
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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Photo by KHall

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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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Photo by 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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Photo by Michelle

Cooking Level: Intermediate

Home Town: East Orange, New Jersey, USA

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Reviewed: Apr. 22, 2009
Cut back on the lemon, increase the sour cream
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Cooking Level: Expert

Living In: West Concord, Minnesota, USA

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Reviewed: Apr. 17, 2009
Pretty good. I think it would have been better with less milk in it.
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Photo by kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA
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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Photo by starling4

Cooking Level: Expert

Home Town: Sumter, South Carolina, USA
Living In: Florence, South Carolina, USA
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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Cooking Level: Intermediate

Living In: Minot, North Dakota, USA

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