Question 1

Can I make this recipe in advance for a dinner party?

Accepted Answer

Yes! You can prepare the chicken and sauce a few hours ahead and store them separately. When ready to serve, reheat the sauce on the stovetop and add the chicken to warm through.

Question 2

What type of skillet is best for this recipe?

Accepted Answer

A cast iron skillet is ideal for this recipe as it retains heat well and helps achieve a perfect sear on the chicken. However, a stainless steel or nonstick skillet will also work.

Question 3

Can I make this gluten-free?

Accepted Answer

Yes! Simply swap the all-purpose flour for a gluten-free flour blend or almond flour for dredging the chicken. Make sure any substitutions are finely milled for a smooth coating.

Question 4

How can I add vegetables to this dish?

Accepted Answer

You can sauté vegetables like mushrooms, zucchini, or spinach after cooking the chicken but before deglazing the skillet. This way, they’ll soak up the delicious flavors of the sauce.

Question 5

Does this dish work well for meal prep?

Accepted Answer

Absolutely! This recipe reheats beautifully, making it great for meal prep. Store portions with sides like rice or pasta for quick and delicious lunches or dinners throughout the week.

Question 6

Can I use bottled lemon juice instead of fresh?

Accepted Answer

Fresh lemon juice is recommended for the best flavor, but if you’re in a pinch, bottled lemon juice will work. Be sure to taste the sauce and adjust as needed, as bottled juice can be more acidic.

Question 7

How can I adjust the sauce consistency?

Accepted Answer

If the sauce is too thick, stir in a bit more chicken broth or cream. If it’s too thin, let it simmer for an additional minute or two to reduce.

Question 8

Can I make this dish dairy-free?

Accepted Answer

You can replace the butter with a dairy-free alternative and use coconut cream or cashew cream instead of heavy cream. Keep in mind this may alter the flavor slightly.

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