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Rich Herb and Lemon Chicken

Reviewed: Nov. 3, 2010
Like some people recommended, I cut the lemon (even though I LOVE lemon), and it turned out wonderful. Still very lemony, but not overpowering. I couldn't get the sauce to thicken on its own, so I added a little cornstarch, and that worked well. I then tossed the sauce with some penne, and served the chicken on top. Very good, everyone loved it!
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