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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Reviewed: Mar. 7, 2008

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

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Sylvia Romano

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Reviewed: Feb. 27, 2008

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.

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Cristy R.

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Reviewed: Feb. 21, 2008

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.

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UCANDIC

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 27, 2008

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

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mnhkitchen

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jan. 23, 2008

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

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Meredith

Home Town: Williamsport, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 19, 2008

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

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JLHALDEMAN

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

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!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Jan. 15, 2008

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

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abby

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Reviewed: Jan. 10, 2008

My very picky husband loved this!

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RSTEIN

Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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Reviewed: Nov. 18, 2007

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".

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 16, 2007

I used Lemon Curd instead of lemon juice and added diced garlic. Really lemony with a nice thick sauce. I also used boneless chicken breasts , pounded them flat and then layer them in a baking dish with the sauce on bottom, in between and on top. Garnished with chopped green onion, stalk included.

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Kim Freeman

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Reviewed: Sep. 18, 2007

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

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Aug. 21, 2007

Pretty good. I cooked the chicken in a skillet and put it in the oven to keep it warm while I made the sauce. The changes I made are: Put salt, pepper, italian seasonings and garlic powder on the chicken before cooking it. Added minced garlic and white wine to the sauce.

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VANDALEAH

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Reviewed: Aug. 11, 2007

Very good. The only criticism would be that there was not enough of the gravy. I need to make more next time.

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COCHRAN1

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

this was good, but not a very attractive dish when finished, so just don't worry if it turns out looking weird when it is done, it will still taste great!

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2007

We did not enjoy this recipe. Lemon and mushrooms are better eaten separately.

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czk

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: May 21, 2007

I found this recipe about two years ago, and we absolutely love it! (Even the next day as left overs!) I always double the sauce, and sometimes double the lemon. I also have tried it with and with-out the white wine. Both ways are excellent, so if I have some, I add it, if not that's ok too. As a side note, we've found that asparagus is a PERFECT side dish, and tastes awesome with the sauce.

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Trisha LeCroy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Piedmont, Alabama, USA

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Reviewed: Apr. 22, 2007

This was good. I spiced it up a bit and added garlic like the other reviews suggested. Added the juice from the chicken to the sauce. Will probably brown the chicken next time. Will make it again.

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