Reviewed: Apr. 3, 2003

A great recipe. I gave it only 4 stars because I thought it was just ok leftover. The margarine in the sauce tended to separate and become just a little oily when reheated. This reminds me a little bit of a stroganoff-type sauce but without the dairy (sour cream etc). I would recommend adding a little bit of salt, maybe 1/2 to 1 tsp. I used chicken bullion in water in place of the "chicken broth." I also put this over wide egg noodles as opposed to rice and it was great. I will make this again, keeping in mind that I don't want any leftovers. Oh, and I only used 3 chicken breasts, but still used the whole lemon, and I would recommend if doing 6 breasts, you used 2 lemons for more flavor.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 1, 2003

Yummm!!!! I thought this recipe was so quick and easy but looked like something much more complicated and it was delicious. I did add more lemon juice to the chicken while it was cooking (I waited until the chicken browned to place the lemon slices on top) and followed another reviewers advice by putting some of the drippings from the chicken into the mushroom sauce. I also added a clove of garlic to the mushrooms while they were sauteeing as well as a few quick squeezes of lemon. The sauce was fabulous! I put it over plain white rice and served with fresh green beans. I will absolutely be adding this to my "chicken rotation".

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JOYOUS_E

Cooking Level: Expert

Home Town: Norwell, Massachusetts, USA

Living In: Rockland, Massachusetts, USA

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Reviewed: Mar. 4, 2003

This was very good - although it absolutely needs garlic. I marinated the chicken breasts in the olive oil and lemon juice (with additional spices like poultry spice, italian seasoning, thyme, salt and pepper) for about 3 hours, which made the deeply infused them with lemon. I baked them but also found they didn't brown, and so put them in the broiler for about 5 minutes right at the end to get that nice browned top. I also used 2 whole lemons in the entire process (and had scaled the recipe down to 2 servings) so it was quite lemony, but I like to really taste things. A nice change of pace.

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TRUCKERDOO

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Reviewed: Mar. 2, 2003

This was easy enough to make, although a little bland for our taste. I agree with the reviewer who said that adding garlic might be a good idea, or maybe a little lemon-pepper. The sauce thickened up really nicely -- it would help to use double the sauce, especially if you're serving this with rice or couscous, as we did. All in all, a very attractive, easy, healthy dish with minimal cleanup needed (always a plus)!

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Carrie Magill

Cooking Level: Expert

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Reviewed: Feb. 16, 2003

Very good and elegant meal! The chicken never "browned" like I would have hoped (it looked as if I boiled it instead of baking it) and I needed a little more liquid to get the mushroom "sauce" to the right consistency (at which time I added some white wine) but overall, the taste was excellent! I only used 5 chicken breasts with just barely enough sauce so I may go with only 4 breasts next time or double the sauce should I make 6. Still, thank you Joyce for the great meal!

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DREGINEK

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Reviewed: Feb. 14, 2003

This recipe is SO good that I am going to write another review. I make this all of the time with very few changes. One thing that I do do is when the chicken comes out of the oven, I pour the juices from the chicken into the mushroom gravy. This gives the gravy the lemony taste from the chicken which is excellent. I serve this with couscous and it is wonderful. My husband and 4 year old daughter love this recipe - so do I!

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MOJO1

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2003

hi, I'm just learning to cook and hopes to prepare this for my mum's birthday? Can someone please help me how to prepare the chicken broth? thanks

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VIVASTAR1

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Reviewed: Feb. 4, 2003

Delicious! Even my picky teenager loves!

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WRIGHT134

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Reviewed: Jan. 28, 2003

I really love the lemon chicken. I made the mushroom sause once but was not that impressed. The chicken has a very refreshing flavor tho. Goes great with any side dish.

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BRIGITEVERSON

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Reviewed: Jan. 27, 2003

Wow, this was soooo good that my teenage son who doesn't like chicken ate 2 pieces! I doubled the gravy, even for 4 pieces of chicken...glad I did because it was awesome. Tasted great on potatoes also. I added seasoning to the chicken along with the lemon juice and olive and cooked it in a George Foreman type grill for 10 minutes instead of baking. It cut the time down a bit and it was so incredibly moist. This is a definite keeper recipe, thumbs up from this family! Thank you Joyce! :)

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DEBBLES100

Home Town: Oregon City, Oregon, USA

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Reviewed: Jan. 15, 2003

Delicious! I used less butter to cut down on the fat and it was good! A keeper!

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DEEP2NIGHT

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Reviewed: Jan. 2, 2003

EXCELLENT!! I am going to recommend this recipe to people. I put some asparagus in with the chicken while it baked, and it soaked up the lemon flavor and tasted really good! I added some white wine with a cube of chicken boulion instead of chicken broth. It came out great and it was quite simple and is pretty fool proof. Great recipe!

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A7HENA

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Reviewed: Nov. 25, 2002

This was fabulous, I added 2 cloves minced garlic and salt and pepper, of course,to butter in sauce before adding mushroom. I also used portabella and white mushrooms. Next time I am going to try white wine instead of chicken broth. Definitely a keeper!!!!!!!

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250607

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Reviewed: Nov. 6, 2002

This was a big hit at my house! I loved the lemony taste of the chicken, and the mushroom sauce was great. I used two cups of chicken broth in mine. I did make the entire batch of sauce for just two chicken breasts. I'm like everyone else. You just can't have two much of this mushroom sauce, and I would double it if I was making more than two chicken breasts. I'm probably going to this sauce for other things, as well.

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PATSY HENNESSEY

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 30, 2002

Easy and tasty!!! Will definetly make it again.

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CPARZIALE

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Reviewed: Oct. 18, 2002

I made this the other night and it was sooo good and easy, I was really impressed. It definately tasted like a restaurant quality dish. I only made it with 2 chicken breasts since it's just my husband and I, but I still made the same amount of sauce and it worked out great. I would agree with the others to make more sauce if you use that much chicken, it is much too yummy to only have a little.

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AVANA

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Reviewed: Oct. 1, 2002

Made this last night. It was simple enough, but I highly recommend doubling the sauce for your recipe. In my case, rather than using 6 breasts for the 4 serving size, I used 3 breasts and left the sauce amount as is. There was barely enough for my reduced serving. Anyway, the chicken came out beautifully. As other reviewers mentioned it could have used more flavor. I'll make sure to salt and pepper the breasts in the future. In addition, the sauce could have used more flavor. I used half broth and half wine for my version. I also added garlic powder, but it needed something more. Perhaps a bit of rosemary?? All in all I enjoyed the textures of everything, just need to spice it up a bit in the future. My accompaniments were brown rice and asparagus.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 30, 2002

This is one of my favorite dishes. The chicken comes out so nice and lemony and the mushroom sauce really gives a complimenting taste. Very nice. Although, I still haven't figured out how to get the mushroom sauce not so lumpy. That was the only challenge for me.

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LOVESTOEAT

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Reviewed: Sep. 8, 2002

My 14 yr. old daughter was recently diagnosed with type 1 diabetes and trying to find recipies with low carbs that everyone likes can sometimes be difficult... what pleases one turns another off, but this recipie was a HIT! Everybody loved the scent that the lemon put in the air while the chicken was baking and more importantly for my family... they all LOVED the mushroom sauce. I did however use 2 4oz. cans of sliced mushrooms and upped the chicken broth to 1 cup. The only difference was the cooking time for the sauce but it was only a matter of 2-3 minutes... Bravo Joyce for such a wonderful recipie.

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WILDE

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Reviewed: Aug. 2, 2002

This was great! I had bought some chicken breast that were on sale this week, some asparagus and baby portabella mushrooms and was hoping to find a really good recipe where I could use everything I had bought. woolah The meal was a success, Thank you P.S. I did a simple lemon butter for the asparagus.

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ELUSIVEBTRFLY

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Baked Lemon Chicken with Mushroom Sauce

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