12 Reviews of Lemon Chicken and Asparagus Over Rice

From: Indiana Debbie

On Mar 21, 2003

Great recipe. We really enjoyed the lemon flavor in this recipe. I also liked the color that the addition of the red pepper brought to this dish.Other than using two chicken breasts and browning them in only 1 tbls. of oil, I followed the recipe exactly.

From: Derf

On Jan 26, 2003

Just excellent CBettiga!! I used two boneless skinless chicken breast halves and did not change another thing. Delicious as is!! The veggies were especially good, not overcooked, tender crisp, just the way we like them. Used up some left over white wine which added a nice taste. This was quick and easy and we will be making it again and again. Thanks for sharing!!

From: mplsgirl

On Mar 29, 2007

This was great! My husband and I are farlic fiends, so we doubled the amount, but no other alterations - easy and fast.

From: Bev

On Apr 15, 2004

I just loved this recipe! I know this is one I will make again and again. The combination of mushrooms and asparagus is a winning combination. With the addition of the red pepper, the colors jump right off your plate! The only change I made was to substitute additional chicken broth in place of the wine, which worked perfectly well. Thanks, CBettiga, for an excellent supper!

From: savagecabbage

On Mar 23, 2006

Excellent. This was the first meal I've ever cooked, and it was for my fiance. It was delicious, nutritious, and easy enough for the clueless! It's a keeper!

From: SharonP

On Apr 11, 2007

We really loved this recipe...it is definitely a keeper...the only change I made was thickening the sauce with a cornstarch and water mixture...thanks so much for submitting it.

From: evewitch

On Nov 20, 2008

I really liked the lemon flavor in this and the combination of vegetables. I did make a couple of errors that affected the final outcome of the dish. I doubled the recipe. I should have browned the meat in batches and didn't. There was too much liquid and the meat never got brown. I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn't have wine) but I had already measured it in the same cup as the stock. These problems would be easily rectified in another trial, but due to family preferences I will not be making this again.

From: MPB'

On Nov 16, 2007

I really liked this recipe, of course there were the mandatory omissions/additions. No white wine available so I increased the amount of chicken broth ratther than add water only. The half red pepper I'd been saving for this dish had started to turn so I left it out completely. Only thing I might do next time is double the lemon zest. Thanks for this one, I'll be making this again sometime.

From: SaraBellaBean

On Mar 16, 2007

This took me all of 25 minutes to prepare! My children loved the dish and so did my husband. This is a WONDERFUL go to meal in a pinch. This recipe is a keeper. Thank you so much Christine Bettiga!

From: Chef #751891

On Feb 3, 2008

Turned out okay, but nothing to write home about. More lemon might have helped.