Reviewed: Feb. 3, 2010

This recipe was OK at best. I took the suggestions of some of the other reviews and did the flour first then the egg and took the chicken out, then made the sauce, added a splash of wine and added flour to thicken it. I also put some parmesan cheese in the egg mixture and added adobo for added flavor. I will make this again but will tweak a little more to suit my tastes.

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Reviewer:

Jen

Reviewed: Jan. 18, 2010

very delicious dinner. always thought it was a hard dish to make but this was so easy. it came out delicious and would highly recommend it

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Reviewer:

danielle23

Reviewed: Jan. 18, 2010

This chicken was very good; I took the suggestions to coat in flour, then egg, then flour again, and also to add some corn starch to the sauce. Rich and delicious, and very moist chicken.

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Reviewer:

RegularMom

Reviewed: Jan. 5, 2010

Decent. I definitely recommend dredging in flour, then the egg mixture, then the flour again.

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Reviewer:

fdwarn

Cooking Level: Intermediate

Reviewed: Dec. 11, 2009

The recipe is really good and simple besides getting your fingers messy! I coat the chicken in flour mizture, then egg, then back to flour. I needed a little more butter to cook the chicken in then what it called for. After finishing the recipe I had some sauce still left on the bottom which I added some white wine and more flour, whisked over high heat and poured over the chicken.

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Reviewer:

BECKY R

Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Nov. 30, 2009

Made it as was requested by a friend - it was somewhat difficult to make and mine did'nt come out very well.

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Reviewer:

Mary Beth

Cooking Level: Beginning

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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Reviewer:

Wendy S

Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

Living In: Ronkonkoma, New York, USA

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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Reviewer:

lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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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Reviewer:

ukkate

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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