This recipe was a big hit with guests at our summer cottage; I made it several times. The lemon yogurt gives it a wonderful flavor. I added a few walnuts or pecans, and I also cut back on the amount of green onion. This recipe is a keeper!

Reviewed On: Sep. 9, 2007

Having grown up in Erie, PA like one of the other reviewers, I have wonderful memories or this being served at family gatherings. My mom and aunts were truly the best cooks in Erie Co.! This is my recollection of how City Chicken is prepared: coat in flour, roll in egg wash, then in crushed saltines or seasoned bread crumbs. Brown in some vegetable oil, transfer to a baking dish and add enough broth to cover bottom of pan. Bake covered in at a low temp., about 275, for about 3 hours.

Reviewed On: Nov. 12, 2006