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Stacy Perez: "Chicken wasn’t as juicy as I’d hoped for. Going t…" Read More
13Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 boneless chicken breasts
- 1 cup heavy cream
- 2 cups chicken broth
- 1 lemon
- 2 lemons
- 1 1/2 tsp. garlic powder
- 1/2 cup Parmesan cheese (grated)
- 1 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 2 tsp. cornstarch
- 2 tsp. water
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Reviews(4)
Stacy Perez 4 years ago
Chicken wasn’t as juicy as I’d hoped for. Going to butterfly, sauté & brown,.....& just skip the oven next time. Instead of using a different pot to make the sauce, I used the chicken pan, added the chicken stock first to deglaze all of the stuck on deliciousness from cooking the chicken,...and just made the sauce in there. I used flour to thicken instead of cornstarch. Overall delicious, but we felt it needed a bit of tweaking to fit our taste.
Audrey 4 years ago
This dish was absolutely delicious!! I used only two chicken breasts that I butterflied. I’ll be grilling more chicken breasts so I can use more of the sauce. I also added asparagus to it that added some crunch to it. Yummy Yummly!