Reviewed: May 15, 2012

The sauce to me was not lemony enough, it was very mild.

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Reviewer:

dgbg100106

Cooking Level: Expert

Reviewed: Feb. 12, 2012

This is my new favorite recipe from this site - and that is saying a lot. It reminds me of a dish I get at our local Italian Restaurant. Since I'm not a huge Veal fan, I used Chicken Breasts, which I pounded very thin. I added about 1/2 tsp. of Lemon Zest, as well as parsley at the very end. I served over Angel Hair Pasta and the reviews from the family were over-the-top.

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Reviewer:

Maggie

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Macomb, Michigan, USA

Reviewed: Jan. 25, 2012

This was ABSOLUTELY amazing. I made it last night for my husband and I, and boy did he ever enjoy this. I followed the recipe to a T and it came out perfect. I also made some spegetti and poured the sauce over the spegetti and yum yum yum!!! I wouldnt change a single thing. Super easy to make and the flavour is to die for. My husband wouldnt stop talking about it (made me feel special)

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Reviewer:

PaolaD

Reviewed: Oct. 7, 2011

Fantastic! I just wish I made more! It was gone too fast!

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Reviewer:

Mrs. Boyer

Cooking Level: Intermediate

Home Town: Valley Park, Missouri, USA

Living In: Imperial, Missouri, USA

Reviewed: Aug. 7, 2011

This is absolutely delicious!! I have also made it with chicken tenders and I just keep them warm in the oven until ready to serve. This recipe is company-worthy. Sometimes I omit the wine and it still comes out great. I happen to like Progresso's Panko Italian bread crumbs and they work beautifully with this recipe. Thank you so much!!!

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Reviewer:

Ballroomdanz28

Reviewed: Jun. 27, 2011

I have made just the lemon cream sauce a couple of times to put on chicken and it is great. It makes a lot of sauce so I always cut in 1/2 for me and my husband.

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Reviewer:

Anna Banana Kid

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 14, 2011

Lite and flavorful. I added garlic to the oil prior to adding wet ingredients. I would serve the sauce on the side to allow those who are more calorie conscience to determine the right amount of sauce for themselves. Wonderful weekday meal with spark.

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Pinconning, Michigan, USA

Living In: South Lyon, Michigan, USA

Reviewed: May 29, 2011

One of the better recipes I've tried from this site. I served it over whole wheat spaghetti and it even satisfied my mother-in-law, who is not easy to please! I made one modification to the recipe: Instead of using garlic and lemon pepper, I used 1/2 teaspoon of cracked black pepper and added 2 minced cloves of garlic and the zest of 1 lemon. It makes the flavors really pop!

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Reviewer:

bsgerry

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Reviewed: Apr. 28, 2011

The first time I made this recipe,I followed it exactly and have not found any reason to change much of anything. The only thing I do differently is add some steamed vegetables to the sauce prior to serving: asparagus, broccoli, or whole green beans. This has turned out to be my husband's favorite recipe and if he could have it for every meal, he would. As it stands, I make it minimally every 2 weeks!

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Reviewer:

Terri S

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Warrington, Pennsylvania, USA

Reviewed: Mar. 23, 2011

Absolutely delicious!!! I followed it pretty much to a T, except that I didn't use the wine-didn't have any, and I used a little less than a quarter cup lemon juice b/c of not using the wine-i didnt want the lemon to be overpowering. I also used 1/2 & 1/2 instead of heavy cream to cut back a little on fat and calories! My husband loved this as well. Served it with roasted red potatoes and asparagus. Wonderful!

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