The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 12, 2009
Lemony and melts in mouth. I did as directed, and the coating did not come off. Cooked two breasts at a time, then added all, layered and just squeezed the other half of lemon, and an 8 oz. of chicken broth, covered and let simmer on low for 8 mts. WONDERFUL.
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Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA
Living In: Ronkonkoma, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 22, 2009
Yummy!! I used chicken tenders, which I put in a ziploc bag with the flour mixture, then coated in the egg mixture and panfried. When golden, I kept them warm in the oven and made the sauce in the same frying pan. My children loved the chicken as it was (no extra sauce). My husband and I had the chicken and sauce over linguine. Very tender and tasty. Fabulous!
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Cooking Level: Expert

Home Town: Columbia, Maryland, USA
Living In: Harpers Ferry, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 8, 2009
I planned to use this recipe...but forgot to get chicken!! I did have some Tilapia fillets however and used them instead, served over angel hair pasta. My picky husband declared it "world class" Thanks for a versatile recpe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 7, 2009
Very yummy, easy recipe. I followed the advice of other users and put the chicken in the breadcrumbs before the egg. The sauce was too thin for my taste; I will thicken more next time. I also added more lemon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 21, 2009
Excellent!! I used chicken tenders (one lb) eliminated the broth and they were fabulous. They were as tender and cut with fork! Thank you!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 9, 2009
Very good. Definitely pound out chicken. I rinsed the chicken, floured, egg washed and floured again, then fried in olive oil. Simmered in sauce and breading did not fall off - I think you have to try not move the chicken while it's simmering. Served with buttered and lemoned spaghetti. Husband really liked it too. Also very easy & quick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 22, 2009
We love this dish and make it all the time. Quick, easy and we often just use bottled lemon juice instead of fresh, although I do prefer the latter. Try it tonight, you won't be disappointed!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 8, 2009
Was a 5 star dish after I followed some of the hints. I did not cook in the sauce, but topped it with the thickened sauce when I plated it. Will definitely make again...and again...and again...DELICIOUS!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 30, 2009
I have made this twice and haven't changed a thing either time. We really like it but I can't give it a 5. The breading comes off when you add the liquid and continue cooking. This might not happen if you removed the meat once done cooking then cook the sauce in the pan separtely. I may try that next time. We love the lemon in the egg wash.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Novi, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2009
I add a little white wine and the juice of an additional; lemon to this recipe to add even more lemon flavor, as well increase the volume of the sauce. This sometimes means I have to add a little more flour to thicken the sauce a bit. It is wonderful served with spaghetti noodles.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 8, 2009
My whole family enjoyed this recipe. I used a plastic bag instead of a bowl to coat the chicken with flour mixture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 7, 2009
Its a good base. However I've ALWAYS dipped it in the flour before the egg. I've used this with recipe with shrimp & fish. But I'll use white cooking wine instead of broth. Tasty.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 13, 2009
I was not impressed with this recipe at all. It did not taste like I was expecting, and I followed the recipe exactly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2009
I altered it similarly to how some others did on this page (I marinated in lemon, I served w/angel hair pasta and i did a sauce of 1/2 broth, 1/2 white wine) in addition I added honey because I like it to be a little sweet. It came out very good, but my husband said it was too lemony. I gave it a 5 star because had i not marinated it in lemon, it would not have been so lemony
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 23, 2009
Delicious. I added a little bit more flour to the sauce to thicken it up.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 19, 2009
not lemony, and no sauce, just tons of broth! sorry =(
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 10, 2009
I loved this recipe. My dad was on a perpetual quest to find a really good Francaise recipe, and I think I just found it right here. Delicious. I poured the reduced broth/lemon out of the pan into a gravy boat before arranging the chicken on the serving plate and then lightly drizzled some over it before serving. I sprinkled a little salt before serving, as well. Very, very tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 9, 2009
This was really yummy! Super-easy to make and the chicken was very juicy. We followed the recipe to a "T".
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Photo by Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 9, 2009
My husband and I absolutely love this recipe. I'm not a great cook and my husband is always impressed when I make this. I do the opposite as I saw some other members do. I dip in flour first then liquid then usually flour again before cooking. Occassionally I run into trouble with the breading staying on, but I working on fixing that issue. I also marinate in fresh lemon juice ahead of times sometimes since I LOVE lemon flavored chicken.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 9, 2009
This recipe is exactly like they serve in the Italian place in my town. I make sure to highly season my flour mixture, tasting as I go. As listed, it can be a little bland. I use thin & fancy cut chicken breasts. I add some zest to the broth/lemon mixture, and when I simmer it all together add three or so lemon slices then. This makes it so lemony and good. The "soggy" coating is so delicious. We serve over thick spaghetti and enjoy it every time! So good I can't believe I'm making it at home.
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Cooking Level: Intermediate

Living In: Gretna, Virginia, USA

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