Reviewed: Jan. 20, 2005

Excellent and pretty easy too. I sliced the chicken into strips and marinated in ~1/2 c. lemon juice for 4 hrs, and that produced a very mellow flavor, that blended well with the brown sugar. I took the others advice about broiling: the perfect combo for my chicken was 20 min bake/10 min broil. Great with mashed potatoes and primavera veggies!

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GINGERTREES

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Reviewed: Dec. 9, 2004

My husband loved this. I will be making it again soon.

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NOTHINGBORING

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Reviewed: Aug. 30, 2004

I only mariated the chicken for 2 hours (because hubby isn't crazy about strong lemon taste)I myself love lemon chicken & 2 hours was just enough time to get that lemon taste. Anymore than than & it would have been to strong for us. I didn't think that the brown sugar would go good with the lemon taste but I have to tell you it was WONDERFUL!! (I told my mother & my sister also so that they can make it to.)I am definately making this again. Thank you so much for the recipe. Debbie

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DEBDELIGHT

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Reviewed: Aug. 23, 2004

Pretty good. I only let it marinate about 4 hours. And that was plenty!!! It was really strong. Just make sure you love lemon!!!!! :)

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Aug. 19, 2004

This is soooooooo good! I will admit i made a few alterations based on past reviews. First of all, i did not marinate overnight, but rather placed the frozen chicken in the ziplock and let it thaw in the marinade. I took the chicken out mid afternoon. I browned it as per the direstions but then added the brown sugar to the stock rather than sprinkling it on top. I DID NOT reuse any of the marinade in the sauce, cause thats just gross! Instead i added a tbsp. of lemon juice. I cooked it uncovered so the sauce would reduce and it ended up coming out perfectly. It thickened nicely and looked delicious. I cant even describe how much my family loved this, and have been told i need to make this ALOT!

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 28, 2004

This dinner was horrible. We did not like this chicken at all we has to throw it out. The lemon was so strong we couldn't eat it. This is by far the worst chicken I have ever made.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Dec. 2, 2003

The lemon taste of this was very strong, BUT I love lemon so it was really good. The juice also "cooked" the chicken so it was very tender and almost to the point of questioning if it was really cooked. The breading became very soggy in the oven so I had to put the chicken on a baking sheet and put them under the broiler to crisp up the coating. My fiance loved the flavor too, so next time, I will just remember to cook under the broiler for a few mins. or just leave off the the breading.

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KAILASMITH

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Reviewed: Jun. 26, 2003

My 5 year old tried this and spit it right back out. We thought it was just okay. I had the opposite problem with my chicken, you could barely taste the lemon. We tasted more brown sugar than anything else, which really didn't appeal to us too much. It did look very pretty though! One of the prettiest chicken dishes i've ever made!

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jun. 11, 2003

Because I'm not a huge lemon flavor fan, I took the advice of others and only marinated for a few hours. I was skeptical, but this recipe was very tasty-we enjoyed the mixture of lemon and sugar flavors. I'll be making this one again.

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SUSAN203

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Hewitt, New Jersey, USA

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Reviewed: Jun. 4, 2003

The best!! made it for a wedding reception and it turned out perfect. Everyone loved it! A Keeper Thanks for the recipie.!!!!!

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SYNCTONE24

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Reviewed: May 14, 2003

Sorry, didn't like it.

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JTIBBY

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Reviewed: Mar. 28, 2003

very good but if you marinate the chicken in lemon too long it overpowers the dish...

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Southern GurL

Cooking Level: Expert

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Reviewed: Mar. 7, 2003

I have a ton of chicken recipes and I will have to admit that...this one is at the top of my list. It is truly wonderful. I made it a few weeks ago and I will be making it again this week for a dinner party along with the honey roasted potatos that I got from this web site. The two together will be an incredible combination. Thank you for another fantastic recipe.

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DONNAINNC

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Reviewed: Mar. 4, 2003

I made this last night for dinner and it was delicious. I marinated this over nite and I didn't find the lemon to be overpowering. I guess it is just personal preference. The only thing that I think I would improve upon is the texture of the coating on the chicken. I love the crunchy coating you get in restaurants on this dish, but am trying to keep fat and calories down. I will have to play with this and see if I can add more "crunch" to the chicken.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Feb. 28, 2003

This is the best Lemon Chicken I have ever tasted. I made this recipe For a dinner party and they demanded I email the recipe to some of the guests. I never have enough time to marinate overnite so I'm usually left with a few hours. I also double the sauce because its great over rice.

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LADYBLONDI

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Reviewed: Jan. 25, 2003

A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of hours in the straight lemon juice is plenty. Overnight would be overkill and probably just about disintegrate the meat! Make sure you do use fresh lemon juice, as it imparts nice fresh flavor. One point to note: browning the chicken takes nowhere near 15 minutes - about 5 minutes is right. Adding the lemon slice & parsley is great too. I've made this twice now; once with the brown sugar (only about 1 tsp. for 3 breasts though) & once without. I don't really notice a big difference, but I guess it adds a nice touch. The sauce at the end is also very good over rice.

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Lois Lane

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Reviewed: Jan. 13, 2003

Great recipe! Though as we like spicy dishes I added one more tsp of paprika. Also for those out there wanting a more lemon taste dish it might help to do the following: after squeezing all the juice of 5 lemons (1 cup) put the lemons in a food processor and put the crushed skins through a sift. It should add 1/2 a cup of very strong lemon juice! I also put all the lemon juice with the broth.

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LUIZA

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Reviewed: Dec. 22, 2002

I loved this recipe! You can really taste the lemon init so if you like it sour this is the lemon chicken for you. My family loved. I will be making this one often.

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MOM23BOYS

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Reviewed: Dec. 2, 2002

This is the best lemon chicken I have ever had. However, I've tried marinating it for only a few hours and overnight, and I think it tastes better if it marinates a few hours. I've also found that this dish freezes well. Also, a funny story about making this.. one time I decided to add extra paprika and gave a few extra shakes of it into the flour mixture. After cooking it and tasting it I realized I'd grabbed CAYENNE PEPPER by mistake. Not good with lemon and brown sugar!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 17, 2002

I followed somebody's previous suggestion and only used 1 cup of lemon juice mixed with one cup of water to marinate the chicken over night. This was a mistake, the chicken barely had a lemon taste at all. If I make this dish again, I will definately use 2 cups of lemon juice when marinating. After frying it and putting in the pan with the chicken broth and marinade, I think it probably still needs more lemon juice squeezed over it. The brown sugar tasted kinda funny but if it had been more lemony, it probably would have tasted good. My suggestion is to follow this recipe pretty closely, if you want some flavor. It still might need a little extra flavoring though, maybe just more lemon juice. If you're looking for tender chicken, try "Amy's Egg and Garlic chicken", on this site. It's the best chicken I've ever cooked.

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KATIECOWAN

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