![]() ![]() So all you do is add one tablespoon of flour dont add two thinking it’s not enough you will end up with some slime sauce. I went to go do something else in kitchen for three min I turned back to the sauce and it was really thickened almost too thick lol so I added two more lemon juice squeezes to water it down which worked perfectly. I turned the heat up a smidge to let more heat build up. I whisked for several min and it still didn’t do anything. I only added a tablespoon of flour at the end. I made the sauce exactly like the recipe and yes it does seem runny no matter what you do. You don’t have to drain the excess fat if you wish to leave it in for the added flavor benefit, you can if you’re not concerned about diet. Something really simple, but does take more time. I think that is what people are looking for and they end up with soupy like. It is really good when you can use the extra sauce to pour over a side of pasta or rice. it’s great when you can get that thickness. Your recipe says slightly and I think when people read the word thickened, you’re expecting the consistency you get like in Alfredo sauce. I think the issue people are having when making the sauce- the common complaint is they are not getting “thickened” in the sauce. If you want a little more body to your sauce, I would suggesting dredging your chicken in seasoned flour prior to browning.Įveryone who has issues with it thickening pls read!! I am so glad I finally found a recipe for Lemon pepper chicken!! This makes more of a pan sauce, not a thicker sauce, being there is no roux so I don’t understand why people are surprised. I didn’t see any reason why this needs to be in a such a hot oven, other than expediency but I wanted the chicken to be really tender and absorb the flavors more so a slower oven is better. ![]() I also baked for 45-50 minutes at 350 instead of 20 at 400. I cooked some noodles to put this on top of. I did not have cream or milk so I added a small container of sour cream and little more butter for a grand total of 1 stick. I also don’t care for spinach and didn’t have any so I added a pound of fresh sliced mushrooms. ![]() The only changes I made were I did not discard the butter, etc from frying the chicken because that’s more flavor and I doubled the sauce as recommended. It’s pretty good, but not off the chain good. I made this last night and expected it to blow my socks off from the other reviews but it didn’t. ![]()
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