I followed this recipe quite closely, with a few changes. I used chicken tenders instead of breast halves, and used probably a pound and three-fourths. I browned the chicken in a combination of butter and olive oil, rather than butter only. I doubled the sauce, except, thankfully, the lemon. If I had doubled the lemon, the whole thing would have been inedible. As it was, the lemon was on the edge of overpowering. The sauce was a nice consistency, but the basil was also a little overpowering. There was a lot of flavor to this dish but not a lot of depth. It’s possible I’ll make it again but right now I don’t plan to.
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I followed this recipe quite closely, with a few changes. I used chicken tenders instead of...