Reviewed: Jun. 23, 2008

This is the ONLY was I bake chicken breasts now! This is the only recipe I've found that actually makes a moist chicken breast. My husband insists that I make this often -- and both of us are dark meat chicken eaters! I have passed this recipe on several times.

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Patty L.

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jun. 23, 2008

I have made this twice now and both times it's been a HUGE success. I also pound the chicken breasts down and double the sauce/garlic as suggested. This chicken is so easy to make and a big request in my house.

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oraclesarge


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Reviewed: Jun. 21, 2008

This is an awesome dish!! One thing I did do.. I was pouring a glass of Chardonnay and I put a splash in the butter/lemon sauce. This dish is great, will put it in rotation.

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StacyAide

	Cooking Level: Intermediate Home Town: Santa Fe, Texas, USA
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Reviewed: Jun. 17, 2008

We loved this dish! Such a great comfort food! I cooked at 375 degrees for 45 mins and it came out perfectly cooked, nice & moist. This is usually impossible! Thanks grandma!

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lisa2roberto

	Cooking Level: Expert Home Town: Miami, Florida, USA Living In: Auburndale, Florida, USA
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Reviewed: Jun. 11, 2008

This was good. I probably won't make it again though. Make sure the chicken isn't too thick.

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Angywa

	Home Town: Holtsville, New York, USA
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Reviewed: Jun. 4, 2008

My family really enjoyed this recipe. I followed some of the other reviews suggestions. I doubled the butter/lemon also and I also doubled the mushrooms. The Italian bread crumbs are a must. I added alot more garlic. I used 1 1/2 tsp. garlic with the bread crumb mixture. I also used 4 minced garlic cloves as another reader had suggested. I might add a little bit more next time. I served this dish over angel hair pasta. I also made breadsticks and a green salad to go along with it. Very Good! Thanks for the recipe. It is a keeper.

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lovin' cookin'

	Cooking Level: Intermediate Home Town: Draper, Utah, USA
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Reviewed: Jun. 2, 2008

Good & Easy to make.

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kac2research

	Cooking Level: Intermediate
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Reviewed: May 24, 2008

I made this in two separate baking dishes, one with mushrooms, one without. My boyfriend ate the one with the mushrooms and he loved it. I ate the one without and it was delicious. The most juicy, flavorful chicken I've ever eaten. We will definately have this again!

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Jenna


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Reviewed: May 23, 2008

I loved this recipe. The only changes I made were: doubled the lemon/butter, used Italian Bread crumbs, and portobellow mushrooms. I served it with Orzo sundried Tomato & Spinach pasta and grilled Parmesan asparagus. Dish pesented beautifully! Thanks for sharing.

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Samantha

	Cooking Level: Expert Living In: Whitehouse, Texas, USA
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Reviewed: May 19, 2008

This was just okay for me. I cooked it according to the recipe, but the breading seemed way to wet which made it seem like it wasn't done. The chicken was very moist, but the flavor was somewhat bland.

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cnkmorey


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Reviewed: May 13, 2008

Great & Tasty ! A keeper for my family recipes

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karenlee

	Cooking Level: Expert Home Town: Northport, New York, USA
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Reviewed: May 9, 2008

Fanstastic recipe. This was so delicious. Even my husband raved over this. The chicken came out so moist and tender. And the flavor was fantasic. I had one small piece of chicken that fell off one of the breasts and I breaded and cooked it anyway. Oh my gosh--it almost melted in my mouth. The only thing I will do differently next time is to use chicken tenders to get that same tecture.

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Sharon

	Cooking Level: Expert
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Reviewed: May 8, 2008

Awesome! Thanks so much for this recipe. It's simple and it's so rewarding! I'm definitely making this again. I didn't have fresh parsley and I used Italian seasoned bread crumbs and it still came out delish. The mushrooms are so yummy and the chicken is so flavorful. Note: check your cooking time with the thickness of your chicken breasts (mine took only 30 minutes and were juicy and perfect).

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suz


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Reviewed: Apr. 30, 2008

Really good recipe. As some of the other reviewers suggested I tripled the butter/lemon juice mixture and I was glad I did. Defo a recipe I'll make again!

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SuzieSmyth


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Reviewed: Apr. 29, 2008

Excellent recipe! I pounded the breasts down a bit and only baked for 30 minutes. Also followed suggestion to add hot sauce to egg mixture and extra garlic to butter and mushrooms. I topped with shredded asagio cheese before baking. Delish!!!

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QUEENOFRULES


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Reviewed: Apr. 29, 2008

WOW! What a great dinner. I made extra for my husbands lunch the next day, but it was all gone. This is a keeper.

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Monika

	Cooking Level: Expert Home Town: Whitmore Lake, Michigan, USA
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Reviewed: Apr. 27, 2008

Really outstanding! The mushrooms came out so divinely! The only thing I would consider changing in the future is to pound the chicken thinner. But with the shorter cooking time, I'm not sure if the mushrooms would end up so perfect. If I get brave enough to try it, I'll update! Thanks for the delightful recipe!

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Cardamum

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Apr. 21, 2008

i really liked this recipe,but i thought it could of been crisper.My oldest son loved it & he rarely gives compliments

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genia

	Cooking Level: Intermediate
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Reviewed: Apr. 19, 2008

I absolutely loved this recipe and have made it a regular meal for us. I added more melted butter and garlic powder. Next time, I will add more mushrooms. I didn't find the prep hard or time consuming. Geri Birch

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Geri Birch


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Reviewed: Apr. 16, 2008

EXCELLENT combination of flavors! I followed some of the other reviewers' advice and doubled the butter, lemon and mushrooms, plus added minced garlic cloves to the mushrooms (I used 4 cloves for 4 servings, but I LOVE garlic!). Right before serving, sprinkle some more parm cheese and lemon juice on the chicken. YUM!!!

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Alison S.

	Cooking Level: Beginning
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