Reviewed: Sep. 28, 2010

Waaaayyyy too lemony! My children would not even eat it. I had such high hopes for this meal and it is sitting in the middle of the table largly untouched. I like everything else about it, so I will cut the lemon by 2/3 and see how that goes - I can always add more.

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3 users found this review helpful

Reviewer:

Richmondrealtor

Reviewed: Sep. 28, 2010

Great dish, but lots of dishes to wash. I think it will be great once I can simplify some parts and add some garlic and cheese... I just can't help but add them!

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4 users found this review helpful

Reviewer:

navywife

Cooking Level: Intermediate

Living In: Washington, Missouri, USA

Reviewed: Sep. 26, 2010

SO tasty! I used only a half cup of butter and it was plenty. Also didn't bread and fry chicken and it was still delicious!

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Reviewer:

GLORIA

Cooking Level: Intermediate

Reviewed: Sep. 23, 2010

Love this recipe! Have made it over and over. No changes necessary.

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Reviewer:

smarie07

Cooking Level: Intermediate

Reviewed: Sep. 22, 2010

I have never had so more failure than I did with this sauce. I can only assume I did something wrong, since the reviews all raved about it, but I followed the instructions exactly and by the time I was halfway through adding the second stick of butter, my sauce was completely separated. I tasted it at that point to see if it would still be edible, even if it didn't look appetizing. My only guess is that I either had the sauce over too high heat (even though I had it on the lowest heat setting possible on my stove, and it was still simmering) or I took too long to make it, as I didn't add the next pat of butter exactly when the last one melted each and every time. In either case, I consider this to need far too much work and attention to make, if it is going to be so delicate that it will fall apart if not made precisely. Very disappointing.

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Reviewer:

Sweets

Reviewed: Sep. 20, 2010

add can of sliced olives

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Reviewer:

LandoMommy710

Reviewed: Sep. 20, 2010

Yum!! Used frozen artichoke hearts which were fantastic in this dish. Followed the recipe exactly. Next time might add a few more capers. I usually don't like capers, but they were fantastic in this dish. I think it would be good to add a little diced tomato right before serving :)

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Reviewer:

TREEMOM

Cooking Level: Expert

Reviewed: Sep. 19, 2010

Pretty good! I followed the recipe exactly. It tasted a bit too lemon-y for my taste, so next time I will scale back on the lemon juice. I'll also probably use grilled chicken next time as well.

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Reviewer:

Kristin

Reviewed: Sep. 19, 2010

This was a great tasting recipe, but a little too rich to have very often. Definitely worth a try!

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Reviewer:

Messy Cook

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

This was delicious, but I'm glad I read the reviews! I used a bit over half the butter that was called for, and even so it was really quite buttery ... I might cut the butter further if I make it again. I doubled the mushrooms (used baby bellas) and was glad I did. Went heavy on the capers, since we love them. The sauce was great (used fat-free 1/2 and 1/2 to cut calories); I increased the sauce by 50%, partly because of the extra mushrooms, and it worked out well. I'd like to try this again but use either grilled or baked or lightly sauteed chicken, to cut the calories a bit ... as written, it's nicely decadent and rich, but I think a lighter version for everyday use would get cooked more often!

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