Love this recipe, though I have had to change it up a little. I times it by 8, but keep the cayenne pepper at 1/4 tsp, and the thyme at 1/4 tsp. I tried the thyme at the recommended amount once, and it was overpowering, so I backed it down, and then cayenne - well I just can't do THAT much. Also, when I cook the chicken I just keep it in the pan for the whole cook time. I found this recipe when the husband kept asking me to make fettuccine alfredo with blackened chicken, as it was one of his favorite dishes, and I finally tried with this recipe and another on this site for alfredo sauce - and I knocked it out of the park. He said it tasted better than in a restaurant. It's now one of my favorite dishes to make - and it's so easy! I love making chicken this way.
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Love this recipe, though I have had to change it up a little. I times it by 8, but keep the...