We followed Ann Romney’s variation on Parmesan Chicken with lemon sauce (Lemon Chicken) at this link: http://www.ldsliving.com/Romney-Family-Favorites/s/73822 We omitted the parmesan to make the lemon version. Our modifications: first, to reduce sodium, we used unsalted butter and unseasoned breadcrumbs (which we seasoned with a dash each dried thyme, dried onion, dried celery seed, paprika, and a little salt and black pepper). We also reduced the salt in the flour from 1 ½ tsp salt to about ½ tsp. Second, we recommend reducing the breadcrumbs from 1 ½ cups to 1 cup. Finally, for the lemon sauce, we reduced the capers from 1 ½ Tbsp to 1 Tbsp. (June 2018)
Cooking Adventures 