Reviewed: May 30, 2007

I didn't care for the taste of this chicken dish, although my husband liked it. Amounts off - too much eggs and broth, and I never did get the sauce to thicken no matter how much cornstarch I used. Chicken was moist though.

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Jennifer

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Reviewed: May 30, 2007

may fiance and I loved this! Excellent flavor and I didn't change a thing.

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Rhiannon

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: May 27, 2007

This was just OK. As others have said, the amounts seem to be off (too many eggs, too much broth, not enough cornstarch), and neither my husband or I liked the coating (he scraped every bit of it off). The chicken was moist and the sauce was good, but it's too much work for something that we didn't like that much, so I won't be making it again.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: May 26, 2007

Excellent! I didn't have parsley so I used a little fresh chive for color and it was delicious. Even the kids ate it over fettucine!

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ADOE

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Kennebunkport, Maine, USA

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Reviewed: May 25, 2007

Awesome! Served over angel hair pasta with grated parmesan cheese added and it was a real hit! Per other's suggestion, I added garlic salt and increased the corn starch to 1 TBP -- otherwise followed exactly and it is a real keeper!

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PTAYLOR063

Cooking Level: Expert

Home Town: Tomball, Texas, USA

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Reviewed: May 24, 2007

I have to say this is one of my favorite dishes as of tonight. I actually ate a whole plate with pasta. I never finish a serving even when I eat out. Great recipe Elaina!

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Denise

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Reviewed: May 22, 2007

This sauce is a gem in my recipe box...not only can it be used for chicken but also fried fish. I added "old bay seafood seasonings to it just a dash and it was terrific.

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Jazzygeri

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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Reviewed: May 22, 2007

Thanks for the great recipe! I can't wait to make it again. I cut a few calories by omitting the butter and it still tasted great!

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LisaCooks

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Reviewed: May 22, 2007

If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy!

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fingers77

Cooking Level: Professional

Home Town: Westwood, New Jersey, USA

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Reviewed: May 15, 2007

This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!

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Mary

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Reviewed: May 10, 2007

Wonderful! I made a few changes: Added some garlic powder to the sauce. Made sure I mixed the cornstarch with water before adding and then brought the sauce to a boil to thicken. Also, dredged the chicken in Bisquick instead of the eggs and flour. My family loved it! I will definitely make it again! So easy!

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crodz

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Reviewed: Apr. 6, 2007

Great recipes. I cut all of my chicken into strips and cooked all the way through. I then added the heated sauce and let them simmer for 10 minutes. There is no reason to turn the oven on. I would make this again. :)

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EFAHL

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Reviewed: Feb. 18, 2007

use les chicken stock

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beccasmom

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Reviewed: Jan. 22, 2007

I used this recipe dozens of times and its a sure fire hit!

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LickittySplitz

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Reviewed: Nov. 19, 2006

This was great!! I added 2 tsp of cornstarch and lemon zest!! It was great. I will make again

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HUGGIEBEAR23

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Reviewed: Sep. 24, 2006

very bland, hardly any taste. sauce did not thicken.

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kingsol321

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Reviewed: Sep. 21, 2006

I thought this was great! I had to add a little more cornstarch because it wasn't thickening like I wanted it to. I also poured the juices from the pan over the chicken to add more of the flavor it's supposed to have. Saute mushrooms using some leftover juices. It's great!

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Cayles

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Reviewed: Sep. 5, 2006

If I could rate it 4 3/4 stars, I would! I was worried about the backwards dredging, but it came out great. I used two chicken breasts and only two eggs. I also used re-hydrated parsley flakes. I think the sauce could have been a little thicker. I mallet-hammered my chicken and made medallions. Hubby said "I'd give it a 5" and it was gone in a blink. The chicken was OUTRAGEOUSLY tender. I did use cooking sherry instead of white wine because it's hard to buy wine where I live and I was out. I will definitely try it again with all the exact ingredients and maybe a smidge more cornstarch. This chicken REQUIRES bread to soak up all the delicious sauce. Thanks for a yummy meal!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Aug. 30, 2006

This recipe was pretty good. I served it over angel hair pasta. The only trouble I had was the cornstarch. I used cold water and boiled but it never would thicken. My husband loved the chicken but said he could do without the pasta. My 15 year old son didn't care for it at all but I thought it was pretty good. I will probably make it again but will add more cornstarch next time. I thought dredging the chicken in the flour first and then the egg was weird but I loved how it turned out. Will do it like that from now on when frying chicken. Really had a great presentation!

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Michelle

Cooking Level: Expert

Home Town: Chesterfield, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 21, 2006

this recipe was sooo good! my husband and sister were very impressed. I served this with angel hair pasta, and just used the sauce from the chicken. The only changes I made were using 1 clove fresh cut garlic, and when I found my sauce a little too thick, I used some heavy cream to thin it out a bit. Cheers! 5*s for sure!!!

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