This wasn't bad, but like many others, I need to tweak it to our liking. Others complained it was too bland, but that was certainly not the case for us! Hubby has an aversion to lemon, and so I tried to tone it down, but it was still waaaay too lemony for his liking, and even for mine (and I usually LOVE lemon). Next time I am going to cut the lemon juice in half (or even less). The mushroom sauce was good, but I need to tone it down too. It had a very "robust" mushroom flavor and was almost too heavy a sauce for the dish. (Would be awesome on a steak!!) More chicken broth I think - it just needed some "diluting." It was seasoned nicely though; I tossed in some salt, pepper, and a few dashes of lemon pepper and it was a good combo of seasonings. I know what I need to do to make this the way we like it, but I wish it had turned out a little better the first time around. Overall, not bad, just needs some tweaking.

unplanned dinner crisis averted! I had chicken breasts thawed but no other plans and springtime yard work got away with me... 6:00! Thanks to your great recipe I not only had dinner ready by 7:00, but recieved major kudos for multi-tasking! Thanks Carrie and as always Thank You Allrecipies!

After tasting this as a leftover I have decided not to make it again.

This was not my favorite. It was okay but not what I expected. It is a more bland dish and my huband and I thought it could use a lot more flavor.

This was excellent. I marinated in oil/lemon, salt & pepper in the a.m. and made it when I got home from work. Easy & delicious. Added lemon zest at the end.

Pretty basic recipe. I marinated the chicken for about 5 minutes in olive oil, onion powder, garlic powder, salt, pepper, and a dash of cayenne pepper. Gives it a lot of flavor. Browned the chicken in a skillet first. Removed the chicken and made the sauce in the same pan to get all the flavor from the chicken. To make the sauce, I added a splash of white wine (about 1/4 cup) initially and did everything else the same. I had to use about twice as much chicken broth as the recipe called for. I'll cut down on the amount of flour next time.

This was really very tasty. I think the taste was too sophisticated for my 9 year old, but my husband and I, and my toddler, loved it. I am looking forward to having this in my regular rotation.

Came out wonderfully, though I did have to use around three times as much chicken broth as called for the gravy.

This was awesome! I make everything into a vegetarian recipe, so I pan fried some tofu breaded with flour, breadcrumbs and seasonings (salt, pepper, oregano, garlic salt, etc), squeezed the lemon over them in the pan and put them in the oven with the slice of lemon while I made the sauce. Used veggie broth in the sauce and made about double... everything came out GREAT! Served it with green beans sautéed with a bit of lemon juice, butter and oil and some mashed potatoes. Awesome recipe! :)

I made this recipe, but added 3TBS of flour instead of 2. Then I added about 3/4-1cup of Pinot Grigio to the sauce. It was fabulous!

I loved this and my boyfriend loved it as well. I added garlic because we are both garlic lovers and a pinch of sage and garlic powder! It was fantastic! :) Thanks

I took the advice of previous reviews and added pepper, salt, oregano, garlic, and garlic powder. It came out delicicious. Next time, I am going to double the sauce though.

I just use the sauce. It's great. I use another recipe that has a lemon marinade and grill the chicken. We love to grill and this sauce is a great topping to grilled lemon chicken breasts.

I added the extra spices and white wine that other reviews suggested and it tasted good.

I love this recipe. I make it all the time at my fiance's request...he can't get enough of it!

Like some, I found this recipe somewhat bland. I added lemon pepper and garlic, but the flavor did not impress me.

I did not follow the recipe as written, but reading the current reviews, it needed a lot of flavor profiles for enhancement. I choose to follow those reviews and simplify the recipe for me. I used 3 single chicken breasts, seared them for one minute in a skillet on each side, sprayed a nonstick cooking oil in a glass baking dish, then proceeded with cooking the sauce part in the pan. I used about 1/4 of white wine to scrape the left-over chicken, added the butter, after that I added the mushrooms, added chicken broth as needed and then thickened with flour. I ended up using 2 cups of chicken broth, 2 tbls of flour and 3/4 of a lemon. I poured the sauce over the chicken (to the sauce I added white pepper, lemon-pepper seasoning, basil, house seasoning, poultry seasoning, etc.) and baked at 400 for 25 mins or so. I turned the broiler on high, added the parsley and put parmesan cheese on each chicken breast, broiled for 5 mins and it was great!

Not so great. Too dry. The sauce tasted too flour-y. I didn't like the lemon-mushroom flavor.

My very picky husband loved this!

Had a refusal to eat from DH on this one, he said he didn't like it at all. I thought the sauce was great (served it with rice) but the chicken just didn't work for me. The lemon flavor was there just enough to seem odd tasting but not enough to think "yum, lemon".