Reviewed: Nov. 17, 2009

This recipe tasted real good for all of us here. Thank you.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Oct. 29, 2009

I thought the chicken itself was very bland and even with the lemon, lacking flavor. The only redeeming part of this recipe was the mushroom sauce, which I thought was quite good.

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Jaymes

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Reviewed: Oct. 28, 2009

I liked this okay, my boyfriend disliked it very much and didn't finish. We liked the mushrooms, the chicken flavor wasn't great.

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melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 28, 2009

Added a splash of dry white wine and a couple cloves of garlic to the mushrooms. Wonderful and easy dish.

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MEGANCSTICK

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I LOVE this recipe. I started making it last year and it is so easy for a college student to make! I found the chicken did not get enough flavor so I let it sit in lemon juice with garlic and other herbs for a while (once about a day when i was busy) that with the added fresh lemon on top while it is baking. I took the advice of others and used white wine along with chicken broth. I have also used the mushroom sauce for multiple other dishes. I have added various veggies to it and eaten it with pasta and it takes amazing. This is one of my college diet staples.

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Rosh

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Reviewed: Sep. 30, 2009

The sauce was out of this world!! Without the sauce, the chicken had little to no flavor even though I used double the lemon juice plus zest.

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Branflakes

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Reviewed: Sep. 24, 2009

So delicious. Everyone loved it. I don't even think I changed much. Mushroom sauce is wonderful.

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Catherine Phan

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Reviewed: Sep. 23, 2009

Delicious! I just used a saute pan. Added a fair amount of white wine, garlic, basil, oregano, rosemary and thyme to the mix. Also added 1/2 an onion. Will absolutely make again!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 17, 2009

Loved this recipe, but made a few changes. 1) Pan browned the chicken in olive oil. 2) I found the sauce a little bland, so I added salt, pepper, garlic powder, and dried rosemary to taste (I'm a freak for rosemary). It was perfect. My husband raved. 3) Once the chicken browned, I squeezed 1/2 of a large lemon over it and covered it with slices cut from the other half. I tossed in some fresh asparagus, sprinkled a little kosher salt over it, covered it and steamed the asparagus. Lip smacking good! Thanks for a great recipe.

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E. Talley

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

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Reviewed: Sep. 13, 2009

After reading the reviews I used the pan method instead of the oven. But I think for me, the for me the oven may have been better. I think the mushroom sauce was good, but did need something. I am thinking maybe some cream or something. I liked it and so did my husband...he did not care for the lemon part so much, so I might cut back on the lemon. But over all, it was good. I will tweek it a bit and see what I can make of it.

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Jen Cantrell

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Reviewed: Sep. 9, 2009

There was just something missing - can't figure it out. The chicken was tasty enough and moist but the sauce was gummy even after adding add'l broth and I had to add quite a few ingredients to make it have a decent flavor.

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Mimi

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 24, 2009

The flavor of this was delicious, and the mushroom sauce was really easy to make and adjust thickness. However, I overcooked the chicken using this recipe. Next time I might lower the temperature.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 5, 2009

This was awesome after adding some spices, i followed the directions of others and added minced garlic to each breast and seasoning salt, and little bit of italian seasoning as well. As for the sauce i added a dash of seasoning salt to the shrooms as well. Perfect.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 3, 2009

Very flavorful. I cut the amount of chicken used in half, but increased the other ingredients. I used an entire lemon's worth of juice, and let it marinate for almost 2 hours, then sliced up another lemon to put on top of the chicken chunks while they baked. It turned out extremely juicy and with a STRONG lemon flavor, so beware if you're not a big lemon fan. Also, I doubled the amount of sauce (and added garlic, white wine, and some crushed red pepper) and it still wasn't quite enough sauce. But the sauce tasted EXCELLENT.

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RDean

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Reviewed: Jul. 28, 2009

This recipe turned out great for me and my husband. I listened to other reviewers who suggested marinating the chicken with the lemon and oil (added minced garlic as well) for about 30-45min before baking. Also, I flavored up the simple mushroom gravy by adding about 1-2tbsp. of Dried Thyme which gave it just the perfect amount of seasoning. It tasted so good with the lemon chicken flavor. Rosemary would also be pretty nice I think with the lemon flavor; I'll try that next time I guess. I will definitely make this again though.

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RLOXTERMAN

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Reviewed: Jul. 26, 2009

We all really enjoyed this dish. The first time I made it I followed the recipe almost exactly except I used 1 whole cut up chicken. It was good but needed more spices. The next time I made it I used 2 lemons, garlic, salt & freshly ground pepper, poultry seasoning, and topped the chicken pieces with either coconut oil or a slice of butter (sometimes both). The mushroom sauce needs no tweaking and it's simply delicious with the chicken!

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