Easy peasy lemon

easy peasy lemon

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peasy lemon easy -

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Where does easy peasy lemon squeezy come from? Who uses easy peasy lemon squeezy? Sign up for our Newsletter! Maybe give it a chance to come up to room temp before baking.

My sauce did not thicken, could it be because I double the recipe? Also cover or no cover, I cover it hopefully it's ok, waiting to get done.

I am not sure why your sauce didn't thicken. It seems I am getting a lot of inconsistencies, some get too thick, some don't thicken at all.

I will have to test the recipe more to try and discover why. SOrry I am no help. Covering is why it didn't thicken. It traps the steam in.

You need to let the steam evaporate in order for the sauce to thicken. Same thing happened to me. And I didn't use the lid. I let it reduce on the stovetop for longer, because I doubled the recipe.

But still had a problem. I ended up adding 4 oz of cream cheese and it really helped thicken it up and give it a creamy consistency!!!

Served with quinoa and sauteed Brussels sprouts. My sauce mostly disappeared in the oven too, will cover it in the oven next time.

Lori, thanks for sharing. That sounds so good, I love sauteed Brussels sprouts. This is a keeper for sure.

Really tasty, but not enough sauce. I added sliced fresh mushrooms and onions before stirring in the liquid ingredients. Love Love this recipe.

It was a BIG hit in my household. Cooking again but this time for company. Going to double recipe to 8 chicken breast and triple the sauce.

It is soooo yummy. I am so glad you guys like it! I hope your company likes it as much as you guys did. I am betting they will. I made this last night, substituting light coconut milk for the heavy cream and it was heavenly!

Both my son and I loved this and will be making it a regular in our house. Oh that sounds like such a good substitution.

I am going to have to try that. I loved this recipe! I had to tweak it a bit to fit my situation.. So I followed the instructions perfectly, minus the paprika.

My 2 year old doesn't like much spice so I sprinkled the chicken with Italian chicken seasoning instead.

My oven is currently out of commission, so I kept the chicken in a Dutch oven type pot, and simmered it on the stove covered, rather than put it in the oven for the last step.

The chicken came out perfectly! The sauce was delicious! This will be Added to our dinner rotation for sure! Thanks for the great, easy recipe! Thanks for this recipe?

Would it work equally well with chicken thighs? I'm also sorry to ask the same question everyone else did on number of breasts, i just rarely cook chicken breasts.

You're saying that I should buy two chicken breasts and slice horizontally to serve four people, correct?

Or are chicken breasts at the supermarket already sold as half breasts? Made this for dinner tonight. Did not have any spinach but used roasted red peppers instead.

I loved this chicken dish! Very flavorful and I loved the paprika and spinach. My chicken cooked in the sauce and didn't need 30 minutes in the oven.

I cooked it on the stovetop and served with brown rice and broccoli. I coated the chicken with flour before cooking because it helps the sauce stick better.

This is a great recipe, will make again. I'm in the midst of cooking this now and the house smells so divine! It's in the oven now I figured if the sauce is too runny I'll put some of the sauce in a cup, mix in a little cornstarch and hopefully that'll thicken it up!

Oh, this was delicious! Rave reviews all around. Husband said it was restaurant-quality, and that is a huge compliment.

I did not have garlic so I used some chopped onion, and I used a whole cup of cream. Served over rice and lapped up the extra sauce with some bread.

What a surprise how all of the flavors came together. I'll play with ways to take the calories down from the cream now that I know coconut options have worked for some.

I am sorry you guys are experiencing that problem. I will remake it a few more times and see if I can figure out why this is happening for some and not all.

While this is a very tasty dish I just made for the first time I would recommend either wine OR lemon juice I used both and the dish was too acidic. Oh, we ate it, but I will adjust that next time.

Okay, this feels like a stupid question, but I've never had a Dutch Oven before, and I'm thinking about buying one - what size would you recommend for a recipe like this?

I have a 4. I would say it depends on how many you typically cook for. If you cook for a lot, the bigger one would be nicer to have. I'm not seeing when to add the wine?

Is it with all other liquid? I'd like to use it. Yes, add it with the other liquid. Sorry for the oversight. Not really a fan. It looks awesome but the flavor was bland and unremarkable.

The sauce would not thicken no matter what I did. Deb, I am so sorry to hear that. Hopefully you can find something else on the site that is more to your liking.

Thank you for the awesome tips! I really appreciate you taking the time to comment with these tips. DeLynn - I'm late to this discussion, but your method reminds me of buerre blanc.

Did you then add the chicken and put it in the oven? I'm thinking that would break the sauce? Want to make this tonight.

My sister turned me into this recipe, but she had the same problem with a thin sauce. Hope I'm not too late to receive a response.

I want to eat the photos for the pin!!! So with that being said I think it should work just fine! I hope you enjoy it as much as we did!

I'm making it tonight for the second time. Last time I made this chicken, I ate it all week and then wanted to make it again immediately--which never happens!

I've had no trouble getting the sauce to thicken when I add the wine and lemon juice before the broth and cream. I'm adding more spinach this time and won't let the spinach cook as long on the stove.

Other than that, it's a really wonderful recipe! Thank you Whitney, I am so glad you like it! It is a favorite around here. My sauce didn't really thicken, so I used a slurry to thicken it.

It was just a little thicker than I think it should have been. Next time I will try the tips that you gave at the bottom of the recipe.

This was so good. Thank you so much for posting. There are a lot of comments on this recipe and I'll admit I only read about half but I'm going to throw my two cents in.

The first time I made this it was a disaster. I also had the issue of clumped, rubbery, overcooked cheese. There's so much emphasis on thickening the sauce which lead to overcooking and I don't know why you would bake it after it's already cooked.

I made a few changes the second time and it turned out a lot better. I doubled the butter to 6 Tablespoons divided.

Used 2 lemons instead of 1. Waited to add the parmesan and spinach until after I took it off the heat I read having the heat too high as well as high acidity can cause clumpy cheese.

I also used an entire package of spinach rather than just 2 cups. I didn't worry about thickening the sauce at all and just poured it all over Basmati rice which soaked up the juices really nicely.

Easy Peasy Lemon Video

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Easy peasy lemon -

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