Reviewed: Apr. 21, 2009

nice lemon flavor

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Natasha <3 candies

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I splurged and cooked with butter, and was very disappointed. Only modification was using white wine in place of some of the boullion liquid.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 9, 2009

Unimpressed with the flavor-overwhelming "brothy" type flavor.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 5, 2009

Very good, though my fiancee preferred the chicken before it underwent the final sauce simmer.

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Jason

Cooking Level: Beginning

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Reviewed: Apr. 4, 2009

My husband enjoyed this, but I didn't really care for the taste.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 1, 2009

I picked up some chicken breasts for $.77 lb and figured I would take advantage of a full lemon tree in the yard. Good choice too. This was very easy to whip up and delicious served with vermicelli. Next time I will either pound the chicken or else slice into portions that are about two bites. After cooking this recipe I would probably opt to use chicken broth instead of bouillon. I omitted the capers simply because I'm just not partial to their flavor. I did triple the broth and added sliced garlic (next time just one clove, crushed) and it was great with the pasta. I will be making this dish again as well as sharing the recipe some friend. Yum.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 30, 2009

This has turned into a favorite. Definitely refrigerate your floured chicken for some time before cooking. Helps keep the breading on as some others suggested.

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Kelli

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 28, 2009

It was decent....nothing spectacular.

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KSC77

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Reviewed: Mar. 22, 2009

This is simply a terrific recipe. I liked that it didn't have 10,000 ingredients, and I had everything that was needed on hand. I've made this 3 times in the past 2 weeks.

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meanmom

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Reviewed: Mar. 16, 2009

Very nice! Cooked the chicken, removed it from the pan and then the sauce so breading would not get soggy. Double-breaded the chicken. Also thickened with a bit of cornstarch and added a touch more lemon juice.

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red_river_princess

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 16, 2009

I have made this for my boyfriend and friends alike. It's always received rave reviews! I try to make extra sauce and serve it and the chicken over angel hair pasta with a side of steamed veggies. A real crowd pleaser! I do, however, take the suggestion of other reviewers and keep the chicken in a warm oven until it's time to serve instead of cooking it with the sauce. Great recipe!

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JBOSS37

Cooking Level: Expert

Home Town: Panama City, Florida, USA

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Reviewed: Mar. 11, 2009

I LOVED this recipe!! I followed the following suggestions: dredged in AP flour, diped in beaten egg whites then dregded again, shaking off any excess. I cooked the chicken in butter/olive oil till brown and crispy. Make sure to keep the chicken warm after removing from the pan. To the pan I added 1/2 cup lemon juice, 1/2 cup chicken stock, 1 cup white cooking wine (we don't have alcohol in our home). Reduce till slightly thickened. At the end whisk in about 1 tbl butter. I do not return the chicken to the pan rather I plate the chicken and pour the wonderful sauce on top. I couldn't get enough!

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cheerevansj

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Reviewed: Mar. 9, 2009

Just like Buca's! I pounded my chicken breasts first, then had to double the flour mixture to cover the larger chicken pieces. The egg/lemon mix does not need to be doubled. After browning, I removed them & added 1/3 cup white wine to deglaze pan. I doubled the water/lemon juice/chicken boullion sauce (I also added a tspn of cornstarch to this sauce to thicken just a tad, otherwise it's too thin. I've made this twice so far.) ADD CAPERS 5 MINUTES BEFORE SERVING! YOU MUST ADD CAPERS! YUM!

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Mar. 9, 2009

Excellent recipe. so simple my fourteen year old daughter decided to surprise me and make it for dinner. She made the cutlets thinner, made more of the flour mixture and tripled the sauce and it was delicious! will definitely make again.

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momma5

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Reviewed: Mar. 7, 2009

I was pretty disappointed & found it pretty bland.

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Niki75

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Reviewed: Mar. 4, 2009

I'm only giving this a three because I made some changes but with those changes it was absolutely delish!! I used a whole container of chicken stock and about 4 or 5 tbs. of lemon juice, ended up adding a teaspoon of chicken base, two splashes of white wine and two cloves of garlic. Like someone mentioned before, I pounded out the chicken, dredged it in the flour, egg, flour and browned. Took it out and made the sauce in the same pan, a large wok. After the sauce was finished I added sliced zuchini, sun-dried tomatoes, and capers. I mistakenly served it over angel hair the first time, the sauce will not stick even after it's been thickened with cornstarch. So the next night I made some mashed potatoes with 1 clove of minced garlic and about a tablespoon of grated parmigano-reggiano. I served the leftover chicken and zuchini over that and it was heavenly!!

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Mar. 4, 2009

This was very good. I took the advice from another review to use the flour, egg, flour process. The coating really did stay on MUCH better. I will try adding lemon pepper seasoning and more garlic to the coating to pump up the flavor next time.

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boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

i thought this recipes was delish! i did make some changes...i used chicken broth with a splash of white wine, added the remaining flour to thicken the sauce and i added approximately two tbsp of dijon mustard. i also doubled the recipes for extra sauce for dipping. i would definitley make this again

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hot mamma

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Doubled the sauce. Stuck with recipe except added a bit of cornstarch mixed with cold water to the sauce mix in order to thicken a bit. Next time will add some crushed garlic to sauce in enhance. Definately a redo.

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