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Joined Date: Feb 05, 2011
Reviewed Chicken Francese
"I have to tell you, at first I thought more lemon was needed. Now I know why I am not on the Food Network! The only problem I had was leaving the lemon slices in for too long, the dish got very, very bitter. Now I put them in for about 45 seconds, take them out and squeeze the juice out and add the juice back in, only. Leave the slices out.
I cook it with lemon rice pilaf. Sautee 1.5 cups of rice in a 1/2 stick of butter until bubbly. Add 3 cups of BOILING chicken stock and the zest of one lemon, and the juice of 1/2 lemon. bring to a boil, turn down heat and fresh parsley. cover until liquid is gone.
If the chicken absorbs the sauce add more chicken broth, butter, flour and lemon...reduce and dump over rice and chicken!
It took me three time to get this right because I refused to FOLLOW THE RECIPE. Again, dont leave the lemon slices in more that 45 seconds. I find it over powers the dish with bitterness.