Reviewed: Feb. 10, 2009

A dish of lemoney goodness!!! Did just like the recipe, and it turned out delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

syaskiewicz

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Cashiers, North Carolina, USA

Reviewed: Dec. 17, 2008

This is my newest recipe that I love to cook and NOT share!! It is so easy and tastes so good that I don't want others cooking it! LOL My family is burnt out on chicken, but my husband said 'yeah, now I could eat this once a week!' and my 8 year old daughter said 'Now we can make it instead of ordering it'!! WONDERFUL!! (I tossed all the marinade and used fresh lemon juice in the sauce as another reviewer added)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tricenarian

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Reviewed: Dec. 14, 2008

Great. Great. Great. I was scared off by what some people said about marinating all night so I marinated it in lemon juice for about 4 hours and it was great. I think all night would be even better. I used one cup of lemon juice for TWICE the amount of chicken, put it all in a bowl and covered it and it was plenty of lemon juice. Also deglazed the pan with white wine after sauteeing the chicken, added stock to that and strained it. That made a great sauce which I poured over the chicken before baking. Everything can be done in advance except pouring the sauce over the chicken. Do that at the last minute and pop it in the over. So good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

june maxwell

Reviewed: Nov. 23, 2008

It is high time I review this recipe, as I've made it many times now. I follow the recipe exactly, except that I don't think I've ever used 2 cups of lemon juice (lemons get expensive!!). I juice a couple and then just turn the chicken a few times to make sure it's evenly covered. I do marinate overnight; I don't think it gets "too lemony," but I do love lemon! This is a huge hit every time I make it. I serve it over brown rice, which complements the tangy chicken quite well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

Reviewed: Nov. 5, 2008

I thought this was really good, especially for how easy it is. I only marinated the chicken for about 20 minutes in the lemon juice, just b/c of lack of time. I also didn't measure the juice but I doubt I even used 1 cup for 4 breasts. I also only pan cooked the chicken for about 5 minutes on each side, if that. I'm always looking for new recipes for boneless, skinless chicken breast and this will definitely go into my rotation.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SAHMCOOK

Cooking Level: Intermediate

Reviewed: Jul. 9, 2008

Loved it! My husband said it tasted just like the take out we had a few nights before. This is even better since it doesn't contain MSG!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mma5587

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Apr. 15, 2008

Fantastic flavour, tender meat. I only left it marinade for about 4 to 5 hours, and still everyone raved. Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fairysnailsmom

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Apr. 14, 2008

A strangle little recipe but Wow did my small dinner party love it. Marinated only two hours, used chicken tenders, tripled the 'sauce' used 1/3 to pour over before baking. The rest of the sauce was reduced and sweetened with a bit more brown sugar to taste (my fresh lemons were so tart!) then swirled in a cold pat of butter, this was poured over chicken as it came out of oven. It is all about tasting to get the right sweet with tang! 4 stars cuz I had to tweak it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mugsy

Cooking Level: Expert

Reviewed: Apr. 10, 2008

I loved it!!!! My husband did not.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA

Living In: Kelseyville, California, USA

Reviewed: Mar. 23, 2008

Love this recipe, has rave reviews. Made it first for all my new uni friends and everyone asked me to make it again. I did make a lomon sauce to serve over the top (the thick lemony sauce often served in chinese restaurants) by boiling up lemon juice, left over lemon peel, and sugar to taste (white or brown is fine). It doe stake about a cup of sugar though!

Was this review helpful? [ YES ]
2 users found this review helpful