Ok so I followed other reviewers' recommendations for this one. I did marinate the chicken over night in dried seasoning,garlic powder and the juice of one large lemon. I then pounded the chicken breasts.To fry, I dipped in the flour mixture(to which I also added basil),then in the egg one then back to the flour one. This worked out well until the end when the breading started to fall off when I was transferring to a dish. So I made the decision to then make the sauce and not bother to put the chicken actually in it.So while the chicken went into the oven at 240 to keep warm,I used a can of chicken broth and the juice of one whole lemon. The sauce was still bland and VERY lemony so I added black pepper,minced garlic and some dried Italian seasoning, let it boil down. I did add some corn starch to thicken the sauce then just poured the sauce over the warm chicken. I liked the flavour of the chicken a LOT. The sauce was just so-so. This one definitely won't go into regular rotation though.
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