Reviewed: May 22, 2012

Loved this! Hubs is having gall bladder problems so we're trying chicken a million ways. I followed the recipe totally except I didn't have parsley so I didn't bother. I did put a couple Tbs of chicken broth in with the egg to thin it because of one comment about it tasting "eggy". The only thing I will do differently next time is use 2 Tbs of lemon juice as the lemon flavor was barely noticeable. Great dish with roasted potatoes & veggies!

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Reviewer:

Cindy B.

Reviewed: May 10, 2012

Wonderful dish, and I love the small serving size! It's simple, but excellent. I added a wee bit of onion and green onion to the chicken while it was cooking, and swapped out white wine for the grape juice. Other than that, we made it to specification, and it was perfect. Served it with a spinach/strawberry/roasted pecan salad with homemade poppy seed dressing, simple boiled potatoes, and steamed green beans. A wonderful meal.

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Reviewer:

Vicki Stein

Reviewed: Apr. 7, 2012

A great recipe. 1tbsp of lemon juice will be mild, so add a bit more if you want a lemon bite in the sauce. I made one small modification and used 1/3 c of apple juice and then topped it off with some leftover white wine. Also used the juice of a whole lemon and the husband stole all the sauce!

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Reviewer:

CYLEE305

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 20, 2012

Pretty good! I didn't pound the chicken, so it took longer to to cook.I will do that next time. Would have been more appetizing with some lemon slices on top.

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Reviewer:

Cassi Kiel

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Cooking Level: Intermediate

Home Town: Greencastle, Indiana, USA

Living In: South Elgin, Illinois, USA

Reviewed: Mar. 6, 2012

Amazing chicken! Loved the flavor :)

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Reviewer:

beatrisp

Reviewed: Feb. 3, 2012

This was really good. I only used one egg & was able to bread 4 chicken breast halves. I served it with rice & green beans & a nice Pinot Grigio. Would be good with mashed potatoes, too. I would even make just the chicken without the gravy.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Jan. 18, 2012

This was an excellent recipe. I had 3 chicken breasts, so I increased the amount of everything a little but otherwise followed the recipe exactly. I was reallly hesitant about the sauce becuase I wasn't sure about the apple juice, but I actually LOVED the sauce. You can barely taste the apple in the sauce, it just adds a nice sweetness. When I make this again (and I will be making this again) I might cook up some bacon to crumble over the top for garnish. Thanks for sharing! :)

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Reviewer:

DeanaNicole

Reviewed: Jan. 15, 2012

My family loved this! I've also made if for a party, where I prepared and cooked the chicken ahead of time and later prepared the sauce. I poured the sauce over the chicken, in a baking dish, and warmed it in the oven prior to serving. It was easy and my quests loved it!

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Reviewer:

Bouquet Garni

Reviewed: Jan. 11, 2012

Chicken was excellent but this is the way I make it anyway. Used wine instead of apple juice didn't think it would make that much of a difference. Sauce would not thicken and taste horrible.

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Reviewer:

Sandy

Reviewed: Jan. 10, 2012

This dish was delicious!!!! Instead of apple juice i used white wine, I also seasoned my chicken breast with lemon pepper seasoning and omited the salt and pepper in the flour mixture, I also omited the egg altogether. Browned the chicken breast in butter on each side for 5 to 6 mins. Placed the chicken breast in oven on 350 for 40 more mins because they were so thick. My chicken turned out so juicey and tender ( not a dry spot in sight) Yummmy! Thank You I have a keeper.

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