Baked Buttermilk Mustard Chicken Thighs

Ingredients

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions

1) Preheat oven to 425 degrees F.

2) Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.

3) Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.

4) Divide mixture into two portions and set one portion aside.

5) Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.

6) Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.

7) Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.

8) To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Source

BBQ Chicken

Ingredients

1 whole chicken - 3 1/2 to 4 lbs.
Salt Free Mrs. Dash - herbs
Onion powder
Poultry seasoning
Season salt, optional
4 tbsp. Kraft BBQ sauce
2 tbsp. Worcestershire
2 tbsp. soy sauce

Directions

Wash and dry chicken. Liberally sprinkle all spices inside and outside of chicken. Baste with mixture of BBQ sauces. Grill until done.

Source

I modified this recipe for 3 lbs of chicken cut up, drum sticks and thighs.

Tequila Lime Chicken

Ingredients

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Source

I made this for Jayson's BBQ that he hosted at his house right before my graduation. I ended up BBQing because he has no clue what he has doing! He does't mind admitting to it though!

Cranberry Chicken

Ingredients

1 package of chicken thighs and drumsticks
1 envelope Lipton Onion Soup
1 can whole cranberry sauce
8 oz. bottle French dressing

Directions

Mix three last ingredients in a bowl. Pour over chicken in roasting pan. Cook (covered) at 350 degrees fahrenheit for 45 minutes. Take cover off and cook for 45 minutes more. Turn chicken over for last 15 minutes. Serve with white rice on the side and pour sauce over rice.

Source: family personal

This recipe is so easy can be made with pork chops also! Plus it is really good!

Chicken Salad Sliders

Ingredients

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

Directions

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.

Source

We leftover chicken so we made chicken salad. We did not have with the mini slider rolls. Any bread obviously works.

Cream Cheese and Pesto Stuffed Chicken Breast

Ingredients

4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
2 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon basil pesto (store-bought or homemade)
Freshly ground pepper to taste

Directions

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine cream cheese, pesto and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Source

Lemon Parmesan-Crusted Chicken

Ingredients

3/4 cup plain dry bread crumbs
1/4 cup grated Parmesen cheese
2 tsp. grated lemon peel
1/4 tsp. dried thyme
1/4 tsp. salt
6 boneless skinless chicken breats
1 egg, beaten
2 tbs. butter or margarine, melted

Directions

1. Heat oven to 375 degrees fahrenheit. Spray shallow baking pan with cooking spray.

2. In a shallow dish, mix bread crumbs, Parmesan cheese, lemon peel, thyme leaves and salt. Dip chicken into egg, the coat with bread crumb mixture. Place in pan. Drizzle with butter.

Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center if thickest part is cut.

Source: back of Progresso Bread Crumbs container

Coq Au Vin

Ingredients

3/4 cup dry red wine
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs, chopped
4 ounces bacon
3/4 cup finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped mushrooms
3 tablespoons vegetable oil, divided
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 tablespoon tomato paste

Directions

1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.

2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.

3. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.

4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.

Source

Honey Mustard Chicken with Roasted New Potatoes

Ingredients

4 boneless, skinless chicken thighs
1/2 tsp. salt, divided
coarsely ground black pepper
4 tbs. Dijon mustard
2 tbs. honey
1 minced shallot
1 tbs. fresh minced thyme or 1/2 tsp. dried thyme
1 lb. small red potatoes cut into halves
olive oil cooking spray

Directions

1) Preheat the oven to 375 degrees fahrenheit

2) Sprinkle chicken thighs with 1/2 tsp. salt and pepper. Place in 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.

3) Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with with 1/4 tsp. salt and pepper.

4) Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.

Source

Maple-Orange Chicken

Ingredients

2 tbsp. olive oil
4 chicken cutlets, patted dry
salt and pepper
1/4 cup maple syrup
1 tbsp. orange marmalade
juice of 1 lemon
1 orange, sliced

Directions

1. Heat the oil in a nonstick pan over medium heat-high heat. When hot, add the chicken; season with salt and pepper. Cook in batches until the chicken is browned and opaque throughout. Transfer to a warm platter.

2. Discard oil in pan and place over medium heat. Add the maple syrup, which will bubble; stir in the marmalade. Boil until the sauce thickens, about 1 minute.

3. Pour sauce over the chicken; add the lemon juice. If you'd like, dust with parsley and scallions. Slice oranges to garnish too.

Source- Parade Magazine

Chicken Saltimbocca

Saltimbocca means 'jump in your mouth' in Italian and this recipe sure does this! The taste of the fresh sage and the prosciutto is amazing. I misread the recipe and thought we needed rosemary but it was thyme, but I just used powdered thyme when I put in the oil. I always love a good chicken recipe because chicken is a very versatile ingredient and is waiting for an artist to cover the pallet with it's recipe.

Ingredients

4 (6-ounce)boneless, skinless chicken breasts
1/2 teaspoon salt
Coarsely ground black pepper
8 large fresh sage leaves, chopped
4 paper-thin slices prosciutto
1/2 cup grated Pecorino Romano cheese
2/3 cup all-purpose flour
2 eggs
1/4 cup extra-virgin olive oil
Fresh thyme sprigs
1 garlic clove, crushed
2 lemons, cut into halves

Instructions

1. Preheat oven to 375F.

2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.

3. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish, such as a pie plate.

4. Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.

5. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Sauté until golden brown on both sides, about 2 minutes per side.

6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.

Source

Easy Chicken Parmesean

So I decided I want to be more creative with this blog, which I am probably stealing the idea from the movie that I saw and book that I am reading Julie and Julia. The movie was great the book is always better, like always. So instead of just putting the recipe and a mediocre review I will right my experience while making and shopping for the food. Also, I will relate any antidotes that are funny and pertinent.

The funny thing with this chicken Parmesan is my roommate Matt made the same exact thing last night. This was not planned at all. He went shopping that day and made it, I planned this weeks ago. I am a big planner when it comes to cooking. Honestly it is the one thing I really enjoy!

So I made homemade tomato sauce, taught to me by my mom before my junior year, as oppose to jarred that my roommate Matt used. This is sauce . . I mean gravy. . . which one? There is always the debate with Italians if you call it sauce or gravy. My family has this debate a couple of times, and most of the time we are not even having sauce/gravy. So how it comes up I do not know. In fact, today I had this conversation (just proving how much of a debate it is) with a faculty member at my school, Ramapo College. She said "Oh you must not be a real Italian if you call it sauce." I guess I am not. What is a true Italian? The men from mTV's Jersey Shore, I hope not.

So I cut up a half an onion and sauteed it with minced garlic from a jar, easy and cheap for a college student. Did this until they were translucent. The smell made its way up the stairs and it was a glorious smell of garlic. I added my can of Rienzi crushed tomatoes and let simmer. I seasoned it obviously with salt, pepper, basil, and red pepper flakes cause some like it hot. I let it simmer while my roommate and I went to A&P where our friend Marybeth works to get the ingredients, which was so time consuming and too good to be revealed until my next post.

When we came back I proceeded to continue the recipe, in fact, without the recipe for the very first time. I felt reckless and wild making the recipe blind. Granted I told my roommate how to make this and I better know how to make it if I can teach it. I took an egg and some milk and mixed them together in a dish with the most perfect lip around it that I feel was made for those meals that have a wet station and dry station. The chicken commuted from the wet station to the dry station lastly to its final destination the frying station. Now the recipe called for seasoned bread crumbs but I had plain so I improvised and added dried basil, oregano, garlic, and garlic powder.

I fried three batches of chicken, it could feed an army. Eight pieces in all. I put some sauce on the bottom of a pan because it will make it easier to clean. I cut huge slices out of a block of mozzarella cheese and used the rest which was grated and put on top. So the layers were sauce, chicken with slices of mozzarella, more sauce, grated cheese, and then some Parmesan. Bake it in the oven until bubbly.

I took a bite and it was the greatest chicken parm of all time because of the extra cheese and homemade sauce. It reminded me of being at a corner pizza place ordering their chicken parm. This recipe will stay in mind forever. I wish all of them did.

Ingredients:

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Source

Italian Baked Chicken Pastina

Ingredients

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Source

Review: I thought dish would be plain but the flavor after it baked was delicious! It had a nutty taste to it. Also the texture of the dish was good too with the parmesan cheese and bread crumbs on top.

Chicken Cordon Bleu

Ingredients

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Source

Review: This was a great recipe for the classic French dish. I did not use fresh thyme so I put dried basil mixed in with the bread crumbs. I had a little trouble wrapping them so I just folded them in half and it was fine, little messy while coating them to flour, egg, and then bread crumbs. I served with rice and brussel sprouts. I tossed in some parsaley in the white rice to make it more dynamic. This was the most advanced meal I made yet.

Delicious Easy Chicken Francese

Ingredients

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch

Directions

Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
Preheat oven to 300 degrees F (150 degrees C).

In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.

Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Source

Review: Me and my friends made this tonight. My friend Mary Beth called me and was like I am making you dinner

Lemony Chicken with Capers and Kalamata Olives

Ingredients

2 boneless chicken breasts halved
1 1/2 tsp. sea salt
1/2 cup fresh lemon juice
1 cup halved and thinly sliced red onion
1 1/2 cups fresh orange juice
2 tbs. extra virgin olive oil
2 tsp. dried oregano
2 tbs. capers, rinsed
1/4 cup pitted kalamata olives, halved lengthwise

Directions

Preheat oven to 375 degrees fahrenheit. Marinate the chicken breast with 1 tsp. salt and 1/4 cup of the lemon juice for a minimum of 30 minutes and up to two hours. Rinse the chicken and pat dry. Sprinkle each chicken piece with 1/4 tsp. salt. Spread the onions in the bottom of a shallow baking dish. Add the orange juice and place the chicken breasts on top of the onions. Whisk together the remaining 1/4 cup lemon juice, the olive oil and oregano. Drizzle over the chicken. Sprinkle the garlic and capers over the chicken. Add the olives to the pan juice (don't put them on top, or they will leave their mark). Bake uncovered until the juices of the chicken run clear, about 30 minutes. Transfer the chicken to a serving platter with the pan juices, olives, and capers.

Source: my sister

Review: The chicken was very tasty, I love chicken with lemon. Although I felt the flavor of the onions, capers, and olives did not come through unless you take an actual bite of them. I think what I would do would make stuffed chicken breasts and stuff every thing in them. Then the actual Mediterrean flavor will come through.

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

Ingredients

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter

Directions

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Source: Food Network, Ten Dollar Dinners, Melissa D'Arabian

Review: I liked it a lot. I really love the combination of lemon and wine with chicken. The sauteed red onions were really good over the chicken and also over the mashed potatoes that we made as an extra side. We did have any fresh thyme but as Melissa says this dish can be interchanged with anything, so I used fresh parsely.

Bird on a Biscuit

Ingredients

• 10 oz can chunk chicken breast, drained and flaked
• 11 oz can reduced fat cream of chicken soup
• 8 oz can peas, drained
• 5 reduced fat refrigerator biscuits
• 1/2 cup of fat free milk
• 1/8 tsp. garlic powder
• 8 ounce package light onion and chive cream cheese
• 1 tsp. oregano

Directions

1. Dump the soup, milk, and garlic powder into a skillet. Boil for ten minutes, until slightly thickened.
2. Stir in the cream cheese over medium heat until melted.
3. Dump in the chicken, peas, and oregano. Heat through.
4. Slop an equal amount onto each of the prepared biscuits.

Source: Personal Library, A Man, A Can, A Plan, Rodale, 2002.

I did not make this at home but I went to my sisters and she had planned on making this but I just took over and made it myself. Very easy to make! We used a bag of frozen veggies with peans and pearl onions. Next time if we make we would use boneless chicken breast, they are most likely cheaper too because the can of chicken was $3.50!

Garlic, Lemon, and Herb Rubbed Chicken Legs

(copied directly from source)

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

Source: Sandra's Money Saving Meals, Food Network

This was soooo good! Defintely make again! Only marinated for two and a half hours and it was very flavorful.

Chicken Piccata

Ingredients 

• 3 whole chicken breasts, boned, skinned and halved
• 1 egg beatened with table spoon water
• 1/2 cup Italian bread crumbs
• 1/e parmesan cheese
• 2 tbsp. olive oil
• 1 1/2 cups chicken broth
• 2 tbsp. all purpose flour
• 1/4 cup lemon
• 1/4 cup chopped parsley

Directions

1. Coat chicken breasts with egg, then coat well with bread crumbs and cheese combined.
2. In large skillet, brown chicken on both sides in oil. Add chicken broth and simmer 15 minutes, until chicken is done.
3. Blend flour and lemon juice. Stir into skillet and cook stirring until thickened and smooth.
4. Add parsley. Serve over hot cooked pasta, if desired. Makes 6 servings.

Source: back of the Colonia Flavored Italian Bread Crumbs

My roommate Matt made this first at school and I was lucky enough to taste it and it was delicious! I made it for my parents. It was the first meal I made since I was home after my junior year, they loved it too! I served it with linguine and we poured the chicken broth, lemon juice, flour mixture into the pasta. I added capers to it, I am not crazy about capers, next I will leave the out.