Reviewed: Jul. 5, 2012

This was a hit with my family, I did use a little less lemon juice, and it had just the right tang I also used my cast iron skillet and the chicken got a nice brown color to it thanks for an enjoyable dinner.

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Jul. 4, 2012

This was amazing I loved it so much I've made this twice since last week. I didnt make any changes.

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Reviewer:

Chloe's Mom

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

Reviewed: Jul. 3, 2012

Definetely Restaurant quality. I omitted the lemon slices and it had plenty of lemony flavor.

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Reviewer:

firemanswife

Reviewed: Jul. 1, 2012

So yummy! We didn't have capers, which was a bummer, but added some artichoke hearts. Otherwise followed the recipe exactly. Served with mixed veggies and couscous. Can't wait to make again!

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Reviewer:

aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Jun. 30, 2012

Good, fun and easy to prepare; can be made well ahead of dining hour.

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Reviewer:

Alex71

Reviewed: Jun. 28, 2012

very lemony.

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Reviewer:

T & D

Cooking Level: Intermediate

Home Town: Apple Valley, Minnesota, USA

Living In: Spokane, Washington, USA

Reviewed: Jun. 26, 2012

Loved this one

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Reviewer:

Reviewed: Jun. 24, 2012

Easy and not too hard

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Reviewer:

hiserodtm

Reviewed: Jun. 20, 2012

Family liked this, only complaint was that the chicken should be "crunchier".

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Reviewer:

cudbworse

Home Town: Valley Center, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Jun. 19, 2012

This was my first time eating capers and I didnt really enjoy this dish. It was very tart, so I'll use less lemon juice if I decide to make this again. ALSO....You dont have to turn on your oven to heat up a dish, just microwave the dish to heat it up, then cover the chicken with foil while you cook the sauce.

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