The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 10, 2006
This was okay. Needs more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 7, 2006
total hit !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 2, 2006
A nice change for chicken. Very flavorful and juicy. It was so tender-fork tender, as well. My grandma doesn't usually like chicken that isn't fried, but she loved this. She even had seconds! Even my beef-only husband mentioned it was "pretty good". That means a lot coming from him! I made more of the mushroom sauce to serve over potatoes, and it went over very well also. A new favorite. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 1, 2006
I've made this recipe several times and I love it. I add a little white wine to the chicken before I bake it and just a little lemon juice to the gravy and it turns out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 7, 2006
Very good recipe! I used a skillet as suggested, then after chicken was done I put it in the oven to keep it warm. For the sauce I used 1 whole can of chicken broth, and added splashes of white wine and heavy cream. My fiancee loved it and asked me to make it for his parents (future mother in law asked for the recipe by the way!). Thanks for a new favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 5, 2006
This was so delicious I have passed it on to others. I did add a lot more lemon and broth and did not use butter but used olive oil & some margarine. Not as much as it was called for. Also cooked it on top of stove and it worked out just fine. Innes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 12, 2005
My entire family loved this! I didn't use the oil - but used parchment paper on a cookie sheet instead. I used two lemons - 3/4 of one to squeeze over the chicken then cut the rest in thicker slices for each breast. The sauce I used 4 cups of sliced mushrooms fried in 1/4 cup butter, 1.5 cups water with 1 tbsp dry chicken stock, and 3 tbsp flour. Excellent! Our new favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 29, 2005
This was REALLY good. (The picture on the recipe doesn't do it justice). No alterations to the recipe needed. It is really easy, even on a weeknight. I will definitely make it again.
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Cooking Level: Intermediate

Living In: North Haven, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 29, 2005
Very tasty! I did make the following changes - i added lemon pepper seasoning to the chicken which gave it that little extra splash of flavor. I also added garlic to the mushroom sauce and used a full can of chicken broth to make more sauce. Turned out very well and was very simple - will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 27, 2005
Very good and Very easy!
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LNJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 18, 2005
so excellent & so easy to make! i will absolutely make this again!
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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Hillsborough, New Jersey, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 11, 2005
This recipe is unbelievably good! The sauce is amazing! I made it pretty much like this recipe, but I added a little white wine to the sauce and extra lemon. Also, I used orgainic lemons, which are stronger, have more juice, and are all around just way better. I love lemon, so the extra lemon was great. My husband isn't so fond of lemon. Using the exact amount is better if you aren't that into lemon flavor, otherwise go crazy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 16, 2005
This was so delicious and so easy. I used 3 chicken breasts, but didn't reduce anything else, so I had lots of yummy sauce. I used 2 whole pints of mushrooms (we just love mushrooms) and added some garlic to the sauce. I also added lemon pepper and a bit of onion to the chicken, which I cooked in a skillet. Had just the right amount of lemon flavor. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 9, 2005
i loved this recipe. my mother, who is not a fan of chicken breast (she thinks it is always too dry) raved about this. i did, however, add a bit more butter to the sauce, as well as some sea salt. i also marinated the chicken breast in a lemon juice and olive oil mixture. excellent recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 11, 2005
It was easy to make but I didn't really care for it much. I couldn't taste the lemon at all. Need to add more lemon and make the sauce creamier next time. My family liked it, they said it turned out tender and some flavor to it. I will try again with other seasonings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 22, 2005
Very tasty but check the change in cooking instructions. I didn't but was still pleased with the results.
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Cooking Level: Expert

Home Town: Greeley, Colorado, USA
Living In: Severance, Colorado, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 3, 2005
In order to let the chicken soak up more lemon flavor, we cut it into smaller pieces before putting it in a caserole pan with a little olive oil on the bottom (we also coated the chicken pieces with the oil). We then squeezed a whole lemon's juice over the chicken, so that the juice was about 1/2 inch deep in the dish, and left the squeezed lemon slices in the casserole to bake with the chicken. We had green onions, so we chopped those up and sprinkled them on too. Finally, we covered the dish with foil while baking. It turned out pretty nice, and the lemon flavor was pleasantly strong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 18, 2005
This recipe is a smash hit! I made it for my father-in-law two years ago and he still talks about it. It is really yummy! Pretty easy, too! A+ all around.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 15, 2005
I was glad to see Joyce switched to skillet, as I also did the same because I like to work with cutlets for speed of cooking, portion control and ease of monitoring progress stovetop. I found this recipe to be a great healthy option to my breaded lemon-pepper chicken standard. I served it over angel hair it went off to work as well as reheatable leftovers. Thanks Joyce.
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Cooking Level: Expert

Living In: Broad Brook, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 10, 2005
I added a little cream in at the end to make the sauce even creamier and it was great. Just the right amount of balance with the sour of the lemon and the creaminess of the sauce.
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