Reviewed: Jul. 7, 2006

Me and my family love, love, love this recipe. I use it all the time. Definately a favorite.

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Reviewed: Mar. 24, 2006

This recipe made my mouth water when I read it. Then, it took longer to make than it said it would, the coating on the chicken was like scrambled eggs, the sauce did not thicken according to the directions, the chicken was tough and the taste was bland. I have already tossed the recipe and will not even try to modify it. There is just too much wrong with it. The 4 star rating is very deceiving.

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TammyJ

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Reviewed: Feb. 1, 2006

Not worth the time I put in. Had little to no taste.

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jessica l volkert

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Reviewed: Jan. 31, 2006

No one in my family liked this.

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hassie

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Reviewed: Jan. 28, 2006

This was delicious!!! I had to make a few changes to adjust to what I had on hand. I didn't have any white wine so I used a whole can of chicken broth. I had jared lemon juice instead of fresh. I also had dried parsley instead of fresh. It still came out delicious! I served it over rice and even my 2 1/2 and 5 year olds loved it. Next time I will make sure I have the proper ingredients on hand and I'm sure it will come out even better. Thanks for the recipe!

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leo

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Reviewed: Jan. 17, 2006

was ok but amounts are off. too many eggs, too much broth. must add cold water to cornstarch first to avoid lumps. also, up temperature to 350 and bake for longer. as written it's ok but will be much better next time when I make adjustments.

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MUFFINTREE

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Reviewed: Jan. 12, 2006

My husband and I thought this was very very good. I did add salt to the flour and added more cornstarch to the sauce. Found it thickens when it reaches a boil. Will make this again! Thanks

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SANDAISY

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Reviewed: Nov. 18, 2005

The corn starch thickening is a little tricky, I had to add about twice as much, but otherwise a delicious recipe.

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SJRJA

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Reviewed: Oct. 25, 2005

i have to say, i've never had this dish in a restaurant, so it may just be a personal preference, but i didn't care for it all that much. my husband thought it was just ok. the chicken smelled like french toast from the eggs. the sauce was pretty bland, even though i did double the amount of lemon juice. not bad, but i won't be making it again.

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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Oct. 16, 2005

OK recipe, but not at all like the Chicken Francaise recipe I loved from a restaurant that's no longer in business. If I make it again, I'll cut way down on the chicken broth, and add more lemon & butter. I would pan saute the filets and make the sauce right in the same pan. I'll skip the baking step. Also, next time I'll buy chicken tenderloins instead of full boneless breasts.

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DEANA MANFREDI

Cooking Level: Expert

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Reviewed: Aug. 29, 2005

I made this X6 and got rave reviews. I was going to put in my 2 cents and read the reviews, up to Elaina's, first. I agree with everyone else, except those who didn't like it - needs less broth and wine, flour and egg (I could have used half for my quantity) and more cornstarch (in water), which by the way will not thicken unless it comes to a boil. I also would have salted the flour. thanks, Elaina!

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carolyn

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Reviewed: Aug. 21, 2005

One of the easiest and best tasting chicken dishes I have ever tried. My husband and kids loved it too!

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ANNKOHNSTAMM

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Reviewed: Jun. 14, 2005

This recipe was awesome!! I did supsitute the wine for Chicken broth and I left it in the oven after it was done for about 40 min on low heat...it was so good :)

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COOKIEMONSTER89

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2005

Very, very good. I added sliced garlic and thickened it a bit more with extra cornstarch. It was a huge hit at my house... even with the kids.

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PEEKANDBIRDIE

Cooking Level: Expert

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Reviewed: Mar. 9, 2005

I followed the recipe exactly. I even mixed the cornstarch with water before I added it in like others suggested! I added extra lemon juice too, but for some reason it didn't come out quite like I thought it would. The sauce never thickened (I even tried adding more cornstarch but it didn't work) and there just wasn't enough lemon even though I doubled the amount. I have no idea what happened. I'm so disappointed because I love this dish in restaurants and was hoping I could make it at home. :(

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Reese

Cooking Level: Expert

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Reviewed: Mar. 3, 2005

This was absolutely the best Chicken Francese I have ever had! My Father in-law who is the world's biggest crittic and has a "you could have added this" comment to every meal.....raved about this recipe and said after dinner...."ABSOLUTELY DELICIOUS!!" This recipe is a keeper for always and will be used time and time again......thanks!!!!!!

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