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Reviewed: Sep. 16, 2008

Very good, and very easy. It has a "high-end" flavour for something so simple to make. I added some Italian seasoning to the flour before dredging, and the store had no nice lemons, so I substituted white balsamic vinegar, which worked beautifully.

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Karen Dawn

	Cooking Level: Intermediate Living In: Ottawa, Ontario, Canada
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Reviewed: Feb. 19, 2008

There's nothing at all wrong w/ this recipe, but I wanted to offer a word-- I increased the yield to 3, and while the amount of ingredients increased accordingly, the instructions stayed the same. So keep in mind that when you increase liquid ingredients like wine and lemon, it will take A LOT longer to reduce for a sauce, and chicken breasts (especially pounded thin) should NOT cook in a sauce that takes more than 10 minutes to reduce-- I cooked mine for about 10 min., removed to a platter, and continued to cook down the sauce, which took another 20 min. at least! BUT-- very tasty when all was said and done!

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FAMBAMBAM

	Cooking Level: Intermediate Home Town: Lake Zurich, Illinois, USA
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Reviewed: Oct. 27, 2007

Very easy and quick. Good but not great.

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Reviewer:

DebL


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Reviewed: Feb. 18, 2007

This was good and easy. I subbed onions for the mushrooms. Thanks for the post.

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Breeze

	Cooking Level: Expert
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Reviewed: Dec. 9, 2006

We really liked this....I couldn't use just wine because the flavor would be too strong for my 2 yr. old son....so I used some chicken stock as well. I added some provalone cheese (hubby is a BIG cheese fan) and some green onions for presentation. Delicious, thanks for the post.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Sep. 7, 2006

This was a good recipe but I only gave it 4 stars because I had to do some tweaking. Instead of just 1 chicken breast I used 4, seasoned them with salt, pepper and garlic powder. I also seasoned the flour with those same spices. Instead of 1/2 tbsp garlic I used 3 cloves crushed and fried the chicken in butter therefore omitting the end step. I also cut down on the wine to half and the rest I used chicken stock. All in all it's a good premise but I knew just by looking at the recipe that it needed some adjustments.

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5 users found this review helpful

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HappyHomemaker

	Cooking Level: Expert Living In: Lashburn, Saskatchewan, Canada
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Reviewed: Jun. 19, 2006

I thought this was pretty good, but it wasn't mind blowing. Could probably use some more spices but I don't know what. Would make again though.

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Reviewer:

Jackie


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Reviewed: Oct. 13, 2005

This recipe is soo easy yet it makes me feel like a gormet chef. I make it all the time, it has become my new favorite dinner!!!

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Whitney R

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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Reviewed: Feb. 17, 2005

This was really delicious! The sauce was a little tangy, but I think I added a little too much lemon juice...I'll make this again, definitely.

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LACIE914


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Reviewed: Oct. 27, 2004

This was good, I think the wine was a bit much for the amount of chicken. I added some onions to the recipe. Also make sure to season the chicken with salt and pepper, I like to add a good helping of salt and pepper to the flour, so they get coated, then add a little more for good measure in the pan, then it won't be bland.

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7 users found this review helpful

Reviewer:

FRANK FURNARI


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Reviewed: Jun. 23, 2003

I found it to be very bland. It needed something else.

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4 users found this review helpful

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pelleymo


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Reviewed: Jun. 23, 2003

Fantasic! Very gourmet!

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Reviewer:

BABYDOLL2000


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