Rose Murphy

I only rated a 3 because I only used the recipe to kick start my own idea. I made my own Mexican rice - long-grain white rice, onion, paprika, chili powder, garlic powder, orange peel, corn, peas, chicken broth, bouillon, and homemade pico de gallo. It was spectacular.

Oh man this was sooooo good! I can hardly wait to make it again. I only deviated from the recipe in 2 ways and only because it meant I didn't have to go shopping. I used regular tomatoes that I seeded and chopped and I didn't have fresh cilantro, but used a "lightly dried" brand of cilantro that I had in the refrigerator. I normally adapt recipes, but really don't see that it is necessary in this case. I served over white rice.

Very good! I don't normally like lemon chicken, but I enjoyed this. I only made very slight adjustments - I used way, way more garlic (4 cloves to 2 chicken breasts), I seasoned the chicken with salt and pepper before browning, I deglazed the skillet with a dry sherry, and I used veg broth instead of chicken stock. As others suggested, I served with wide egg noodles. I will definitely make again. I think the spinach sauce would be good with seafood too.

Loved it! I did not use the red pepper flakes (probably will next time). Also the next time would reduce the caper brine just a bit to reduce the saltiness a little. Instead of water to thin out the sauce I used a splash of dry sherry. Served with roasted asparagus and mushrooms and some French bread to soak up the sauce.

LOVED IT! I used frozen diced chicken, thawed of course. I diced the avocado, skipped the cilantro only because I didn't have any. I used a homemade chili powder that included red pepper flakes. After thawing the chicken, I cut into smaller bits, sprinkled with garlic powder, salt, pepper, and chili powder. I added the avocado, lime juice, chipotle hot sauce, and sliced black olives. Mix together. Can be served with tortilla chips or just eat the way it is.