Reviewed: Jan. 18, 2009

This was a delicious recipe that both my husband and I loved - I did add pepper to the flour mixture, used 1T of bouillon and then added capers to the saute. Simple and light

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chefraffy

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Reviewed: Jan. 15, 2009

This was really good. I did follow some of the other suggestions. I made a double batch of the flour mixture and then egg, flour, egg, flour. I didn't think it was to lemony at all. My whole family loved it...with 2 kids (ultimately picky) that says a lot.

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Susan S.

Cooking Level: Beginning

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Reviewed: Jan. 14, 2009

Delicious! Just like what you would get at a fancy Italian restaurant! Might add capers next time

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amy

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Great recipe. I tried it tonight, and we were astounded. You couldn't really taste the paprika, and the garlic powder was just hinted at, but the lemon and butter were very profound and enhanced the chicken quite well. If anything, though, it oculd be suggested to lower the amount of lemon juice used.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Jan. 13, 2009

We LOVED it! I took the advice of past reviews and I tripled the sauce. The chicken was crunchy and the sauce delicious (I added the white wine) and miracle of all miracles - my grandchildren loved it too

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zuzufitz

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Reviewed: Jan. 13, 2009

This was excellant and is currently my new weekly recipe. I just LOVED it! I use the sauce in other recipes now. Thank you!!

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plumsplum

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Reviewed: Jan. 9, 2009

This was fantastic - my not so picky yet extremely apathetic boyfriend enjoyed it, and asked if I'd make it again (of course with a touch of coaxing). only thing i did different was cut up the chicken pieces (they still came out really juicy) and i substituted chili powder for the paprika. A definite make again.

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NotsotrendyJennD

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2009

Just ok.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jan. 2, 2009

I should have listened to the recommendations that others gave, by doubling the recipe and double coating the chicken. It started to crumble off a bit while I was cooking it. It still tasted mouth watering wonderful, that is why I gave it 5 stars.

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danielleincanada

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

It was ok a little bland for my taste

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KelseyS

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

I made this last night for my picky-eater hubby and he absolutely loved it. Packed some for his lunch and I guess they are more flavorful on the next day.

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JeWeLicious

Cooking Level: Beginning

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Reviewed: Dec. 30, 2008

Chicken was nice - some suggestions though, no offense. Definitely want to pound and season the chicken, then flour, egg, and flour again. No need to season flour or else will burn in pan. Use olive oil/butter mix to fry chicken. Remove chicken, add lemon juice and chicken broth to pan, and add chicken. Simmer. Don't flip chicken over or you're bound to lose the coating.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

Flavor was ok, but we were turned off by how mushy the coating was after simmering in the covered pan for 20 minutes. If I try this again, I think I would simmer the coated chicken in the butter by itself for about 15 minutes on low heat, and then stir in the sauce (of which I doubled and was glad that I did) only for the purpose of glazing it for a minute or two. In addition, the mushy coating falls off very easily and doesn't stick to the chicken.

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Dec. 29, 2008

The sauce was realy, really bland. I kept trying to add things to flavor it up a bit but it didn't help a whole lot. I probably won't cook this again.

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amber

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Reviewed: Dec. 23, 2008

Loved the texture of the chicken and the flavor of the sauce it makes. I had to add a little broth because it was a little salty and lemony for my taste, but that was a small addition to a great recipe. Will make again!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Dec. 19, 2008

Great!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Dec. 8, 2008

For the 2 teaspoons bullion I used Wylers Granules and it ruined the sauce, it was WAY too salty. The chicken part of the recipe was very good, but I ended up grabbing an old standard cookbook and quickly re-creating the sauce.

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SpatulacityGirl

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Redmond, Washington, USA

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Reviewed: Dec. 6, 2008

Yum! I threw in some capers and served it over buttered egg noodles...delish!

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Ashley

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Reviewed: Dec. 2, 2008

This was very good! I even ran out of lemon juice to put in the sauce, and it was still delicious. The chicken turns out perfectly. My only complaint was that it did not seem to make very much sauce, which is not what I expected. My fiance whipped up a cream sauce out of what sauce there was though, which turned out quite nice. We will definitely be having this again!

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