Hey Brandi, in the ingredients list you will see that it says 2 tablespoons of oil.

Hi Melli! Sorry to hear about the foamy mixture. It sounds like the slurry may have been added too quickly or at too high of a temperature. For best results, try adding the cornstarch slurry gradually and over low heat while stirring continuously. This will help the mixture thicken without becoming foamy. I hope that helps for next time!

Hi Matt! You’re right that pineapple juice can sometimes make chicken mushy, but in this recipe, the other ingredients in the marinade balance it out, so the chicken stays tender, not mushy, even after an overnight marinade. If you’re still concerned, a shorter marinade of 2-4 hours would work as well without compromising the flavor. Thanks for your question, and happy cooking!

Hi Lesli! I’m so glad you enjoyed the sauce! Adding extra flour to thicken it and mixing in portabella mushrooms sounds delicious. Great idea to freeze the extra sauce, and I love how you used it on open-faced sandwiches—yum! Thanks for sharing your tips!

Hi Melissa! Yes, you can definitely use heavy whipping cream in the garlic parmesan sauce.Though it might thicken a bit more, so keep an eye on the consistency. You might need to thin it slightly with broth or more cream if it gets too thick. Enjoy!