Issues → March/April 2007 → Food →
April Menu
(page 3 of 4)
In a small saucepan, bring the cream to a boil and cook to reduce the volume somewhat. Add the lemon juice.
Transfer the chicken to a serving dish. Add the hot cream to the pan juices and stir briefly over a hot burner. When well blended, pour over the chicken and serve.
Reviews by Readers
Fantastic! – Reviewed by william marchetti
I saw this recipe and made it the next day. It was fantastic. I used boneless, skinless chicken breasts as i didn't have any other kind of chicken in the house. It came out tender, juicy, and tasty. I will make this again, and again. Thank you for having this website. I love it and will use it frequently. – Reviewed by terry o'donnell
– Anonymous Review
It was great. – Reviewed by JOHN BABON
A very good dinner with a little effort, especially served over angel-hair pasta. Even fudging with the ingredients and amounts results in a good meal. – Anonymous Review
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