Reviewed: Jul. 23, 2007

Awesome. Loved it. Doubled the sauce ingrediants...was very very tasty....Will make again!

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KathleenLusardi

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

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Reviewed: Jun. 3, 2007

I would actually give this 3 1/2 stars. It was easy to make and the family was relatively pleased. I decreased the worcestshire sauce, but increased the butter, lemon juice and dressing because I wanted a lot of sauce for the rice. We served it with brocoli on the side and the suggested Texas toast. It was good enough to make again- give it a try.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 16, 2007

This recipe was very easy to make and had a nice taste to it. I will definitely make this again. I used boneless, skinless chicken breasts which I marinated in the sauce for several hours. Since I didn't have lemons I used 1 1/2 tablespoons store-bought lemon juice and 1/4 teaspoon lemon extract for the marinade. I think the taste of the end product depends a lot on the kind of Italian Dressing you are using. I would rather suggest to use 1 tablespoon vinegar, 1/4 cup vegetable or olive oil, 2 teaspoons salt and a mix of herbs you like for the Italian Dressing. This is what I will try next time since the only complain was that a certain herb was too strong but nobody could figure out what it was. However – this recipe is sure worth a try. Thanks! :-)

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: Apr. 25, 2007

this was really good, me and my boyfriend really enjoyed. i sliced it on top of white rice then drizzled some of the marinate on top. get a biscut to get the rest of the sauce, clean plates all around.

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tjamille7

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Reviewed: Mar. 7, 2007

This was ok. I marinated it in the sause overnight and it was very juicy, but there was just something missing from this recipe, probably will not make again.

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SARARYAN

Cooking Level: Intermediate

Home Town: Mount Pleasant, Texas, USA

Living In: Kadena, Okinawa, Japan

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Reviewed: Nov. 29, 2006

Added more lemon. Great & Easy

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Shmuffin

Cooking Level: Intermediate

Living In: North Lima, Ohio, USA

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Reviewed: Oct. 18, 2006

This was very nice. I served with linguine and my husband enjoyed it. The chicken was moist but I thought the flavors were a little too strong and I didn't even use the lemon zest. Next time I will use less of each ingredient. Otherwise, good recipe!

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kelly1097

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Reviewed: Sep. 26, 2006

I think the flavors did not mix well together.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2006

I add a small onion, thinly sliced, to the recipe before baking and serve the chicken and sauce on top of spinach fettucini and grilled asparagus. This recipe is a staple in our house!

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ASHLEYLENAE

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Reviewed: Sep. 7, 2006

We did not enjoy this chicken that much. It was very moist and fork-tender, but the combination of flavors (Italian dressing, lemon, & Worcestershire) just did not blend well, IMO.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 6, 2006

I used three boneless, skinless chicken breasts and kept all other recipe quantities the same. It was delicious. Very lemon-y, light tasting (not really a heavy buttery taste despite the name of the recipe). Delightful over rice. Thanks!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 19, 2006

We really liked this one. It was really easy and so good over pasta and broccoli. I may play with the proportions a bit, as there was a lot of leftover juice, but maybe I will just try as others had suggested and thicken the juice so it is saucier. Either way, we'll be making this again!

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kristen m

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

This was really tasty, we ate it over pasta with stemaed broccoli. I think that next time I will add more lemon, less italian dressing, and a touch of white wine.

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Andrea

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 14, 2006

This recipe is both easy and outstanding! I used breaded chicken tenderloins and it came out soooo good - I will be making this often!!!

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sharon

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Reviewed: Jun. 7, 2006

I can't believe this isn't a 5 star rated dish- this is the tastiest chicken I have ever had! (ok, with the exception of restaurant chicken.) It is incredibly easy and I make it all the time now- love it, love it, love it.

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Laura B

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Reviewed: Jun. 5, 2006

It's very lemon-y..I marinated it in the dressing & lemon juice...and thickened the sauce up w/cornstarch after baking...it was very good served it w/egg noodles tossed w/butter & pepper thanks for sharing =0)

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BENSMOM526

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manhattan, New York, USA

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Reviewed: May 2, 2006

I was so excited about this recipe after reading the great reviews. I followed the recipe exactly but it just tasted like chicken cooked in italian salad dressing and lemon juice to us. I served it with couscous. Not bad -- we ate it -- but threw the leftovers away. I would not make this again. Maybe you have to use a certain salad dressing? I used an expensive brand from the grocery store.

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PilatesGirl

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2006

Given the short list of ingredients, this was good. I used minced garlic instead of garlic salt and f/f Italian dressing, allowing the chicken to marinate in the mixture overnight. The taste of lemon was very prominent, which is always a hit with my family. Grated some fresh Parm over top and served w/ a side of rice. Will make again considering this recipe uses common pantry items... thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2006

quick, easy and delicious! I marinated prior to baking, for about an hour.

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PAMMM

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Reviewed: Apr. 26, 2006

I just finished dinner and couldn't wait to review this wonderful and easy recipe. I had scaled the recipe to 2 servings. The only minor change I incorporated into the recipe, was to add 1 clove of minced garlic instead of the garlic salt, and a couple pinches of paprika. I love lemons, and next time I might add a bit more. This meal was so yummy, and easy to throw together! I served it with a mix of long grain and wild rice. Thanks Paynes!

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SanAntonioElvis

Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA

Living In: San Antonio, Texas, USA

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Lemon Butter Chicken

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