The recipe was pretty good. I didn't have dill (thought I did) so I used thyme and I think it turned out well. I also pounded the chicken breasts before letting them soak in a little olive oil with salt, pepper, thyme, and freshly squeezed lemon juice which created an amazing flavor in the chicken once it was cooked. I dredged the breasts in flower sifted with salt, pepper, and thyme prior to cooking them and sauteed garlic prior to deglazing the pan. I used the left over lemon mixture from the marinade with just a few splashes of Reisling to deglaze before adding the cream and added a few sprinkles of lemon pepper before adding the capers. I doubled the cream mixture and added a bit more to make sure I had enough sauce to plate 5 chicken breasts on a bed of spaghetti tossed with olive oil. I served with sauteed yellow and green Italian squash with garlic.
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The recipe was pretty good. I didn't have dill (thought I did) so I used thyme and I think it...