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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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 17, 2009

Hmmm, I don't know. Sauce consistency was kind of slimy (and I added more broth). I had to add quite a bit more seasoning and lemon juice to the sauce before the flavor was anything but bland. Not my favorite meal by a long shot. If you want a basic lemon chicken dish this will do. But, it will take quite a bit of substitution.

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AngS

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Dec. 31, 2008

This was a really great recipe! I also added white cooking wine. I seasoned the chicken with lemon ck seasoning and Thyme. I also added a bit of lemon to the actual sauce and fresh cilantro. The cilantro makes a big difference and adds an extra tangy kick. Excellent!

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Ashley

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Had a good flavor. I added garlic powder, salt and pepper to the chicken before I baked it and I think that helped.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Dec. 11, 2008

i made this last night for my boyfriend and it was delicious. i took the suggestions from some others and added garlic, salt and pepper to the chicken for some extra flavor. the sauce was so good, i did make extra because we love mushrooms and like to have extra sauce! i also used white wine instead of chicken broth and added a chicken bouillon to the sauce. it was delicious!! thanks for the recipe!!!!

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staci0826

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Reviewed: Nov. 21, 2008

Very tasty, very easy to make. I made it before my husband left for work and we had enough time to eat together. Like another reviewer, I'd double or at least increase the sauce--I made mine with four boneless breasts instead of six and it was just enough. Very good flavor and as I said, very easy to make. I used low sodium chicken broth since I find refular to be way too salty.

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Nov. 3, 2008

Good! I love the lemon and mushroom flavor! I cooked the chicken on the stove instead bake in the oven. Added extra lemon zest for a more intense lemon flavor.

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Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 20, 2008

This tasted pretty good, but I had to make some changes. I added garlic, for one. Also, the half cup of chicken broth turned to paste immediately - i added another half cup broth, but it was still very thick. The sauce just has an unappealing greyish appearance. It tasted alright, but then I squeezed another half lemon over the chicken/mushroom sauce, and that made it quite good after all.

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Jolie

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Reviewed: Aug. 31, 2008

really great. my husband loved the mushroom sauce. he is not a fan of mushroom so i was so surprised that he finished the sauce i prepared for him and left almost nothing for me.

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3hschef

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

Really tasty, but I added extra lemon and seasoned the chicken with rosemary and garlic.

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Leni

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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Reviewed: Aug. 11, 2008

fantastic and very simple, i would suggest using at most half of the flour, the sauce was far too thick. the second time i made it i used only 2 teaspoons of flour and added some grated parmesean cheese to the sauce, turned out much better. oh and i minced the mushrooms, just a personal prefrence though.

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cookaholic

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Reviewed: May 4, 2008

This wasn't bad, but like many others, I need to tweak it. 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, but not nearly as impressive as I had hoped.

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Apr. 19, 2008

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!

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Lady Linda

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Jackson, Michigan, USA

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Reviewed: Apr. 9, 2008

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

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barbara Robinson

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Reviewed: Apr. 8, 2008

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.

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Julie Quinlan

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Reviewed: Mar. 26, 2008

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.

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JANAT

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

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Reviewed: Mar. 17, 2008

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.

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Mary

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 14, 2008

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.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 10, 2008

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! :)

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HONEYBEE41

Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Living In: Ilmenau, Thüringen, Germany

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Reviewed: Mar. 9, 2008

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!

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Terri

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Baked Lemon Chicken with Mushroom Sauce

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