I wanted to decrease the cook time so I pounded the chicken flat before dipping it in the egg and flour mixture. With more surface area to cover, I ended up needing slightly more flour (maybe 2 tablespoons). I allowed the chicken to simmer until my husband came home, so it ended up being a little more than 20 minutes.
I normally have a problem with chicken being too dry. This chicken was so juicy and tender, too! I could easily cut it with my fork. I loved the lemon zing, too. I would like to make this again with capers, and I saw another review recommending white wine, which I will also try.
I rated this recipe based on ease of preparation, taste, and how kid-friendly it is because I am a mom of four. My five year old son almost spit out his first bite. I'm assuming he thought it was too tangy because he normally likes chicken. My husband also thought it was too tart and asked me to use a bit less lemon juice next time (but he did say "next time!"). :)
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