"I'm rating this 3 stars only because the lemon flavor was overwhelming. I whisked 1/2 cup more chicken stock and a teaspoon more flour and let it simmer a few minutes longer so the sauce could thicken up. Even then it was too lemony. I also used white wine like the others suggested. I had no capers on hand so I substituted with frozen peas. I pai""

"Who would've thought that this meal is healthy? I made this for dinner tonight and it was absolutely delish! I don't really like collard greens so I used kale and I also used shredded chicken breast from a left over store bought rotisserie chicken and it worked out perfect. The prep was super easy and my family loved it. Thank you Paul Dean!! :-)""

"I made this for dinner last night and my husband and I loved it. It was so flavorful! My local market did not have prosciutto so I used a few slices of low sodium bacon and mushrooms instead of capers. I will definitely be making this again!
Thank you for a great recipe, Giada!""