Reviewed: Nov. 12, 2002

This was a great recipe with lots of flavor. I used thighs instead of breasts (because that's what I had already thawed out) and doubled the amount of marmalade for a little sweeter flavor. Worked great. My husband LOVED it. I will have to try this again soon!

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SUSIG

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Reviewed: Oct. 29, 2002

I thought this dish was very delicious...I've made several lemon chicken recipes before, but never one with orange marmalade and red pepper, which really made everything tastier. I used less olive oil than called for (probably just 2 tablespoons), and skipped the butter altogher. Serve with steamed broccoli and brown or wild rice for a delicious, balanced meal!

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Always Cooking Up Something

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 30, 2002

This recipe was great! My husband even said this could be served in a five star restaurant. I even ate the leftovers for breakfast this morning. It makes a lovely presentation. We have three lemon trees so you can be sure this dish will be served often. Thanks for a great recipe.

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MIKKO

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Reviewed: Jun. 25, 2002

This is quite possibly the most enjoyable way I have ever eaten chicken. This recipe is SO GOOD! And it's not difficult! I could NOT stop raving about it with each bite. I followed the recipe to a T, but I like the low fat suggestions given in one of the other reviews...I am definitely going to be making this dish a regular part of my recipe repertoire...lemony, spicy, tangy - the best flavors really come together in this meal. We had it with couscous on the side which paired very well.

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CLAIRE HAMILTON

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Reviewed: Apr. 23, 2002

This is wonderful recipe... I used regular mustard because I did not have the prepared mustard and then I also used peach marmalade instead of orange. It is wonderful you must try it!!!!

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MRITA24

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Reviewed: Jan. 14, 2002

We've made this recipe a number of times and never have bad results. The chicken comes out so flavorful, and the sauce created is wonderful. Even though it looks like a lot of effort, the ingredients come together easily & taste like you slaved for hours!

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CTEETOO

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Reviewed: Dec. 30, 2001

This is a great recipe. My company raved. Even my daughter who generally hates chicken loved this recipe.

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JVKLAW

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Reviewed: Jul. 7, 2001

This was good! I let my sauce cook too long and it got a little too thick but otherwise a yummy dish. I'd make it again.

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 12, 2000

This is a wonderful and unique recipe. It is a little high in fat for our taste so I modified the recipe and it is better than ever. Reduce the olive oil to 1 to 3 tbsps. Use a "no stick" spray for both the almonds and the chicken when browning. Omit the butter altogether and increase the cornstarch to a tbsp and the marmelade to 4 tbsp. Delicious AND Healthy!!!

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CYBERTUCKER

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Reviewed: Jun. 23, 2000

Overall, I liked this recipe. If I made it again, I would pound the chicken breasts flat first. I might also try leaving out some of the ingredients. One thing I liked about this recipe is that the ingredients are usually one that you have on hand.

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JAN LIND

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Reviewed: May 23, 2000

I got good reviews, and I'm no chef!

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YUSEF

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Reviewed: May 17, 2000

Excellent dish. My family loved the great lemony flavor. Even my 4 year old son enjoyed it. I served it over white rice and didn't have anything left over!!

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1 user found this review helpful