Reviewed: Jan. 17, 2012

Awesome, followed to a T and was very pleased with the result.

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mcolianno

Reviewed: Nov. 18, 2011

tasted like it was made in a restaurant! YUM

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foodie78

Reviewed: Oct. 13, 2011

amazing! I felt like I was eating food from the restaurant! definitely a keeper!

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kerri

Reviewed: Sep. 25, 2011

I swap out flounder or sole for the chicken and it is divine!

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Kim G

Cooking Level: Expert

Home Town: Franklin, Massachusetts, USA

Living In: Attleboro, Massachusetts, USA

Reviewed: Aug. 22, 2011

This was a good recipe but too much chicken broth and I did the whole recipe on the stove, no need to bake it...but it was good...also only used one lemon.

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KIT1

Home Town: Huntington, New York, USA

Reviewed: Jul. 14, 2011

I added more spices to it and never baked it. Just simmered in the sauce for about 20 minutes.

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LKlinges

Reviewed: Jun. 30, 2011

I followed the recipe exactly and it turned out fantastic. This recipe rivals restaurant chicken french!

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MegnutDS

Reviewed: Jun. 27, 2011

Although delicious, I had a problem with the thickness of the sauce. Basically, it never thickened! I tried to use some cornstarch but that didn't seem to the trick. Hmm. Other than that, it was rather delicious and easy to make!

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OrsolyaD

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: May 15, 2011

This was good but it is really hard to have the perfect amount of lemon without measuring, I juiced 2 lemons and had alot of juice and mine turned out with way to much lemon...and I LOVE lemon but it was over powering. I also used alot more cornstarch since I wanted alot thicker sauce..

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Naomi

Cooking Level: Expert

Living In: Everett, Washington, USA

Reviewed: Apr. 4, 2011

I think this was really good and definitely really easy, but I gave it 4 stars because the sauce is too thin and you definitely don't need to turn the oven on at all. I would also watch now big the lemons are - I had 2 huge ones and the lemon flavor was overpowering so I had to cut it with more ckn broth. Next time I will either use flour instead of corn starch or use more cornstarch because it was too thin. I made the ckn as written and made the sauce as written, but then just added the ckn to the sauce and called it a day... no need to put in oven at all. Overall, it was pretty darn good.

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