Reviewed: Oct. 17, 2009

Very good. My husband and I thought it was wonderful. I listened to the other reviews and did not use apple juice. I used white wine and chicken broth instead. Tasty indeed!

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mfrog515

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Reviewed: Sep. 12, 2009

Very easy, delicious and can be modified to suit your taste.

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SCHRABA

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 9, 2009

Love this recipe! I call it my signature dish :) I started replacing the chicken broth with bouillon cubes which I think adds a little extra flavor.

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Jennrosesmith

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Reviewed: Aug. 27, 2009

This was really good. I just had to give the recipe a shot because I am from Sheridan, Michigan, and was wonderfully surprised to see a recipe pretty much from my hometown. Montcalm County cooks, ROCK:)

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Sarah R Field

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Reviewed: Aug. 27, 2009

my boyfriend loved it! But then again he'll eat anything.

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SHELBYMEDLANG

Cooking Level: Intermediate

Home Town: Maple Valley, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 15, 2009

This was excellent. I did as many others suggested and replaced the apple juice with white cooking wine and added more lemon juice. The way the recipe is written it sounds like it's more for pork chops. Pork chops are excellent with an apple juice sauce spiked with a tad of lemon juice.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Jun. 28, 2009

This is a really good recipe. I used chicken tenderloins because it as what I had on hand. I also used half apple juice and half white wine instead of just apple juice. I used extra lemon juice and extra parm. I doubled the recipe to feed 4 instead of 2 and served this over whole wheat penne pasta. I found it a little bit a difficult to prepare but I'm a new cook and timing is not yet my strong suit. So yeah, harder to prepare but totally worth it. My boyfriend loves this and already requested it again (made it last night). He liked the egg taste but I didnt notice it to much. Its very Olive Garden in taste. I think I might serve it over brown rice next time.

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Azure

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 16, 2009

I LOVED THIS ADDED MORE LEMON JUICE

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 23, 2009

This was great. the sauce was very tasty.

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sabrosita

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Reviewed: Mar. 12, 2009

The chicken by itself is amazing!! the sauce not so much...my sauce i think came out too apple juicy not lemony. My family loves the chicken tho! I make it all the time!

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LoveRolliePollie

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Reviewed: Mar. 9, 2009

I made this last night for my honeyman, and we both loved it! My only complaint is that the oil / butter starts to burn if you cook more than 2 chicken breasts (unless you have a huge skillet, which I don't yet). But otherwise, it was fabulous! I'll definitely be making it again.

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Sarah

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Reviewed: Feb. 25, 2009

I made this recipe last weekend and have been telling everyone I know about it. It was DELICIOUS! I did follow the advice of other people and substituted the juice for wine and added fresh minced garlic and shallots. De-li-cious! I'll be definitely making this again.

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STACEYD616

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Reviewed: Jan. 24, 2009

We really enjoyed this recipe - kids and adults alike. Only change I made was to substitute white wine for the apple juice as I didn't have apple juice hand. Served the chicken with orzo w/ parm cheese and steamed green beans. A definite keeper!

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Jenn

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Reviewed: Dec. 18, 2008

This recipe was great! Easy and very tasty. I omitted the apple juice for white wine and it was great. I also used some lemon pepper seasoning. My husband loved it. I will make again. Thanks!

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Aug. 18, 2008

I'm giving 5 stars because I really, really like this recipe - with the following changes. Made for 6 people, I used 1 1/2 lbs chicken tenderloin, 1/2 c flour, 1/2 c cheese, 3/4 tsp salt, 1/2 tsp pepper, 1 T oil, 1 c broth, 1/2 c white wine, 3 T lemon juice. I combined the dry ingredients, dredged the chicken (skipped the pounding and the eggs), and browned it in oil. Then I put chicken in a 9x13" pan; mixed the broth with the leftover flour mixture, added it to the skillet with the wine and juice, and cooked to thicken. Poured the sauce over the chicken and baked until tender. To serve, I sauteed chopped spinach with fresh basil and garlic and tossed with cooked noodles, and spooned chicken and sauce over the noodles. It beats anything I've had at the Olive Garden. Sorry this review is so long. We all liked this a LOT.

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airforcewife77

Cooking Level: Expert

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Reviewed: May 20, 2008

The apple juice overpowered the taste of the sauce. It tasted strange. I will not make this again.

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AMB

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Reviewed: May 2, 2008

Great recipe. I omitted the apple juice and used chicken broth instead. I also increased the garlic. I made this for about 20 people for a baby shower. WOW...a total hit. People asked for a spoon to get the gravy that was at the bottom of the pan. I made the chicken the day before. The day of the event I made the sauce, poured it over the chicken and baked it for about 10 minutes in a 350 oven. Spectacular.

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donna i.

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Reviewed: Feb. 17, 2008

I'd make this again but use more lemon and less apple. It was a little sweet for my taste.

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moderndaylove

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Reviewed: Feb. 5, 2008

This was AWESOME!! We all loved it to pieces. Instead of Parmesan I used a blend of Parmesan, Romano and Asiago. I used Marsala wine instead of apple juice and took the advice of adding more lemon juice (2 tablespoons). Will definitely make again!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Jan. 28, 2008

I am just learning to cook, i made this recipe for my fiance and we both really like the chicken, i garnished it with the left over parsley and cheese. We werent crazy for the gravey thought, i think next time i wont put apple juice in it, i will just use chicken broth instead. But I will be making this again.

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