If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
this was the first time using my new Instant Pot and the chicken turned out perfectly. I did not care for the lemon taste and the sauce was too thin so I reduced it as much as I could. I would probably eliminate the broth next time and perhaps thicken the sauce.
Read Morethis was the first time using my new Instant Pot and the chicken turned out perfectly. I did not care for the lemon taste and the sauce was too thin so I reduced it as much as I could. I would probably eliminate the broth next time and perhaps thicken the sauce.
Decent taste, but sauce was thin and didn’t taste of lemon. I spent 10 minutes trying to reduce the sauce. Any longer and the chicken would get cold. I’m going to cut the chicken broth and wine in half next time.
I agree with the others that the sauce was too thin, I had to reduce it separately. Next time I also would eliminate the chicken broth. But the flavors are exquisite. Will definitely make it again, and for guests.
Followed others' recommendations and eliminated the chicken stock, then reduced sauce without the chicken at the end only.
Made it with asparagus. Didn't have heavy cream so googled for a substitute. Used equal quantity of Philly cream cheese. Interesting flavor. Wife enjoyed the lemon tangy flavor. Be careful with the sauce reduction during saute setting knowing it will further thicken as it cools. I gave it a 7/10 and my wife an 8.5/10. Will be making it again. Should have photo'd it, it! 4.5
I forgot to read the reviews before I made this. The sauce was too thin and runny, and not much of a lemon taste. I did add another squeeze of lemon afterwards, and that made a big difference in taste. Although this is a keto recipe, I'm not a strict keto person so I did take a good heaping teaspoon of cornstarch in a little bit of water to thicken the sauce. That did the trick.
I followed what some of the reviewers said about the sauce, I used 3/4 C of bouillon for the 1 C of bullion and left out the wine. I also added 1/2 t of lemon peel to increase the lemon flavor. It was great.
This turned out so good! Everyone I made it for loved it. ( I made it twice, second time was better). Very easy to make. I didn’t use the wine and substituted an extra 1/2 cup of chicken broth for it. Still very good.
I read the suggestions of the other reviews and I eliminated the chicken broth totally! I squeezed a whole lemon, not sure how many Tbsp that was. The sauce was good, it still was a little thin, I had to sauté it in the Instant Pot for a long time after I added the cream. But in the end the flavor was good. I found that most recipes with sauces in the instant pot turn out runny.
I did make a few changes. I added a bit of low fat sour cream as well as a couple handfuls of spinach.
I baked 4 boneless, skinless chicken breasts in the oven for 30 minutes at 425 degrees with all ingredients except those which are designated for the cream mixture. I cooked the cream sauce according to the directions. I had also cooked a pot of basmati rice to which I added spinach during the last few minutes. To serve this meal for my husband and myself, I placed the chicken in the bottom of a large bowl. I added the rice on top of the chicken. Then, I spooned the cream sauce on top. We enjoyed dipping fresh honey wheat bakery bread into an extra portion of the cream broth that I had set aside. This was a VERY Delicious meal! We both LOVED it immensely and look forward to making it again.
