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"Too much lemon. after much research the lemon sauce recipe is not correct for this adjustment. I corrected the irregulars and still was to much lemon juice. also I found that other copycats require the chicken be smoked with pecan wood which I did do- the taste cannot be duplicated without it. cut down the lemon juice by half and smoke with a few ..."
Nov 1, 2006 on Food.com
"loved it, although i used all dry spices (except the garlic. i studied the look at the resturant and did not think that any of the ingredients were "fresh". also I did not put in the lemon juice. and it was right on the money. This recipe is a almost duplicate one from top secret recipes and a so called owner of the restaurant states that there i..."
Sep 4, 2006 on Food.com
"wonderful flavor. it smelled so wonderful it was hard not to eat it right away. I marinated it overnight, grilled over charcoal served with hashbrown bake and salad. will definately have again- thanks."
Apr 29, 2005 on Food.com
"I really liked this one! and I used the artichoke hearts like in your comments. They wwere so tender! I did add extra garlic- loved the extra flavor it added. Didn't have any linguini but used vermicelli- still great though. Will have again, thanks for the recipe! Next time I might add some capers and have it in the true chicken picatta style."
Oct 1, 2003 on Food.com
"WONDERFUL!! this would be great along some steaks! I tried it with that corned beef recipe and it was a nice combination. I usually don't eat tomatoes- but had some that needed using up. I will definately try these again"
Sep 15, 2003 on Food.com
"wonderful- used a 2lb roast and let slow simmer for about 1 hour and 45minutes then took it out and minced it up. Although the potatoes I used came out a little grainy once mashed together. Next time will have to make a larger batch to use the next morning with those eggs! HAd this along side some salad and brocolli and the recipe you posted for m..."
Sep 15, 2003 on Food.com