The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 7, 2009
i marinated the chicken for about an hour in garlic powder, salt, and pepper like others said. it was good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 2, 2009
I thought this was excellent. I cooked in the skillet and seasoned with lots of garlic, salt and pepper. Also used extra lemon. This one is a keeper, thanks.
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Cooking Level: Intermediate

Home Town: Sawyer, Michigan, USA
Living In: Benton Harbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 30, 2009
Awesome! I cooked in the skillet like the author resubmitted in a recent comment. I used lime instead of lemon and doubled or tripled the mushroom sauce. I also seasoned both the chicken and the mushroom sauce with salt, pepper and rosemary. I should have used more lime because when I squeezed some on the cooked chicken breast before adding the mushroom mixture it was amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 29, 2009
The sauce was great. I baked the chicken instead of using a skillet and I still thought it was excellent, although it took longer to cook than listed. I added extra chicken broth to the sauce and kept it on a low simmer- came out great! I think the sauce is what makes the dish- so plan to make extra sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 22, 2009
I used 1 pound of chicken tenders. Marinate 30 min or morin 3 TBLSP of lemon Juice, 1 Tblsp olive oil, 1 clove garlic and 1 tsp lemon pepper. After marinating pour all contents into pan an cook. Remove chix Sautee 4 cups mushrooms in butter with pinch thyme, italian seasoning and garlic season salt sprinkle in flour then add 1.5 c of chix broth ( more as needed)
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Cooking Level: Expert

Home Town: Taylor, Michigan, USA
Living In: Strongsville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 18, 2009
I made this exactly as is but I didn't use any parsley. The dish is great but is a bit bland. I think it's a great base, and I will make it again with a few changes next time to add more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 8, 2009
Excellent! I also cooked chicken in skillet and added sauteed spinach to the final plate!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 18, 2009
I marinated the chicken in the olive oil and lemon in addition to thyme for an hour prior to cooking. I prepared the chicken (3 breasts) in the skillet as other suggested to brown the chicken. I added a little chicken stock to the bottom to keep the chicken moist. For the sauce I doubled it as others suggested, however for 3 breasts it was too much, for 6 it would have been fine. I used 2 toes of garlic, probably could have used 4. I also added thyme and white wine to the sauce which made it a little more tasty. Overall, easy to prepare and yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 13, 2009
Wow, this is great with a few changes (most as previously suggested). I marinated the chicken (I used tenders, 2 lbs) in a T olive oil, the juice of 1 lemon, 1t italian seasoning, and 1/2 t old bay (or poultry) seasoning for 2 hours, flipping over at one hour. Then I sprayed a bit of olive oil spray in my skillet and poured the chicken and juice into the pan to brown on each side and then I covered with a lid and cooked each side 7 minutes until no longer pink on medium heat. I took the chicken out of the pan to keep warm in a 200 degree oven while I used the same skillet for the gravy. I cut the butter down to 2 T and added a chopped shallot along with salt and pepper with the mushrooms (used a 10 oz. container of sliced mushrooms). After adding the flour I added the chicken broth a little at a time until I had the right consistency to call it gravy. It was darn yummy. Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 8, 2009
Actally, it's the sauce that gets 5 stars. The chicken was in desparate need of seasonings. The sauce is delicious although a little milk or cream added will make it creamier and stretch it further since there isn't much of it for six cutlets.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 31, 2009
I too added more ckn broth and mushrooms and did it in a deep pan right on the stove! while the oil was heating i added garlic cloves and seasoned the ckn w/ garlic powder and pepper than added my lemon! It turnt out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 30, 2009
Like everyone else has said, definitely double the mushroom sauce!!
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Cooking Level: Beginning

Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 23, 2009
The flavors are great! I'd never made my own mushroom sauce, and found it surprisingly easy. Once I'd finished the whole dish and plated it, I realized it needed a starch element. I think next time I'll serve with pasta, or rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 17, 2009
this recipe is sooo easy and delicious! the mushrooms alone are to die for and the chicken has a simple but tasty flavor. i made a great impression with this dish! i served mine with couscous and it was great.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 9, 2009
this recipe was great!!! my 7 year old and 2 yr old had seconds. I did make some little changes I marinaded the chicken with a lemon marinaded and add lemon thyme for about 1/2 hr(short on time)did all the other suggestions with cooking, I also squeezed fresh lemon juice in the sauce and i chose to slice the chicken and serve it on top of the rice with cabbage. yummy will be making this again!!!! thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 3, 2009
Excellent!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 2, 2009
Easy to make, but the sauce was a bit too rich for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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Reviewed: Feb. 23, 2009
Wonderful combination of flavors. I only gave this recipe four stars just b/c as written I don't think it is at its max potential. I followed another reviewers suggestion to marinate the chicken and I am so glad I did! Marinated the chix for 3 hours in olive oil, 1 lemons juice, lemon zest, minced garlic, salt and pepper. For the sauce I only used 1.5 cups mushrooms, added 1/4 of an onion, only used 1 TBSP flour, added more lemon juice and a bit more chix broth than it called for. I only baked two chix breast and the sauce was just enough for those two. So if you were to make the recipe for six I would suggest increasing the sauce! Served this over brown rice. DELISH! Will definitely make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 2, 2009
The was really good, glad I read the reviews and doubled the sauce. However I still found the chicken broth needed to be doubled again! I used a skillet instead, turned out really well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 21, 2009
I liked this pretty well. I found it to be a little on the boring side and so did my husband. Although, it is a fairly healthy dish (I cut down on the butter some). Next time, I will add a lot more lemon juice (I'll add it to the mushroom gravy as well). Capers would be nice too. I was missing some tang. Worth a try though.
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Cooking Level: Expert

Home Town: Weslaco, Texas, USA
Living In: Austin, Texas, USA

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