Reviewed: Oct. 17, 2009

Unfortunately, I didn't read the other reviews prior to preparing this dish. I agree with the criticisms about the excessive amount of sugar. It is entirely too sweet for my taste. I doubt I will make this again. Sorry.

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DORISBER

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Reviewed: Oct. 17, 2009

I didn't care for this sauce either...if I try it again, I'll only add a very small amount of lemon juice and more curry.

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darlynna

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Reviewed: Oct. 14, 2009

I did not care for this sauce. It did not taste like lemon chicken at all. I would not recommend anyone make it.

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mindster6

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Reviewed: Oct. 11, 2009

Overall and easy and good dish. Next time, I would reduce the amount of curry as it was a little overpowering. Also, I used cornstarch to thicken the sauce which made it a nice consistency as aa glaze or even for dipping. I would make again.

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ALoJax

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Reviewed: Oct. 9, 2009

The chicken was very tender. But I just didn't like the sweetness of the sauce.

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troubles

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Reviewed: Oct. 7, 2009

My family liked this a lot. I followed the suggestions and used less sugar and I just heated the sauce in the microwave in the glass measuring cup that I measured the lemon juice in. I also cut the chicken breasts into small pieces before I dipped them and served the chicken and sauce over rice. I have a 16-year-old with a hollow leg and I try and make all my recipes stretch with this technique. I used dry mustard rather than curry just because I didn't have any and other reviewers said it was OK to do this. Thank you for the great recipe. Wonderful flavor and something different for us.

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Rita

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Reviewed: Oct. 6, 2009

This was a very good alternative to Chinese food. The only change that needs to be made is cut the sugar WAY down. I used half the amount and it was still sweet. I also skipped the curry and used the dry mustard and paprika like someone else suggested.

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moosebrew13

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Reviewed: Oct. 6, 2009

Amazing!!! My roommate LOVED it and she is quite particular about her chicken! The lemon flavoring is divine!

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Latoya

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Reviewed: Oct. 6, 2009

I was real excited to try this recipe. But, I think it would have agreed with my family if I did not use the lemon sauce. None of my three children liked it and my husband thought it had a weird taste. So, I will definately use every thing else, just not the lemon sauce.

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bestofcherie

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Reviewed: Oct. 5, 2009

Really good and easy. I used bone-in breasts and cooked them for 40 min. at 350, drizzling the glaze for the last 5 minutes of cooking. Cut down the sugar to 1/4 cup and it was just right. Very tender, juicy and a very nice flavor. This is a keeper.

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Rainyday

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Reviewed: Oct. 4, 2009

This was an easy recipe to follow. Tasted great!! However, I replcaed the sugar with a sugar substitute as I am a diabetic.

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Jerry

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Reviewed: Oct. 3, 2009

This was a big hit at our house. I tried to go just by the recipe; the only change was an accident. Somehow I ran out of bread crumbs with half the chicken pieces still to be rolled, so I made up another batch of crumbs. (I don't know what "Italian bread crumbs" are exactly, so I just made bread crumbs in the blender and added basil, garlic and oregano.) I am guessing that people who feel that this recipe was too dry are the same people who left out or reduced the amount of the lemon glaze. It moistened things up nicely and, while an unusual flavor for a chicken entree, was really quite good. This one's a keeper, and I thank J. Roderick for submitting it.

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Maria Stahl

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Reviewed: Oct. 2, 2009

It was good, but I did like the other reviews said and used less sugar... a lot less... and instead of bread crumbs I used crushed up cornflakes. Also, for the sauce I just kept it on the side rather than put it on top.

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inthistime11

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Reviewed: Aug. 24, 2009

These were good, I did not make the lemon sauce though.

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cherylchristina

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Aug. 11, 2009

Pretty good, but the sauce is very sweet. It was definitely a nice change.

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lauriecutler

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Reviewed: Aug. 10, 2009

I thought this was rather sweet, and I had already reduced the sugar in the lemon sauce by half. Maybe if the sugar was reduced to a few tablespoons it would be better.

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Ginger

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Reviewed: Jul. 8, 2009

Okay, this was pretty darn amazing! I'm house sitting right now and trying to just use food that's in the fridge/pantry/freezer to make meals and noticed I had some chicken breasts and large bottle of lemon juice. So why not make some lemon chicken? I found this recipe and thought it looked yummy, so I gave it a try. IT WAS AMAZING!!! I did make a few changes to the sauce though. I reduced the amount of sugar to about 3 tbs, took out the curry entirely, added 2 tbs of corn starch, 1/8 cup of water, 1/8 tsp ground mustard, 1/2 tbs of paprika and 1 tsp cayenne pepper to give it a little heat! I invited some friends over to eat with me and the chicken was gone in a FLASH! I'm printing this out and it's going in my recipe book for sure!

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NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 26, 2009

I really loved this meal as did my roomates. However if you don't like spicey it may not be for you. The lemon sauce was very tangy and delightful you don't need to add alot to give the strips flavor. I had enough left over for other chicken meals I created. My two male roomates really approved of it too!

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Melzilla

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Reviewed: May 30, 2009

My husband loved this! He thought it was the best chicken I've EVER made before! I left out the curry, just because I didn't have any on hand, and I am not a lemon person, so I only used half the lemon and sugar mixture. It was still really good!

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millercook

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Reviewed: May 19, 2009

Good recipe, but I made a few adjustments. I used chicken tenders, so I didn't have to cut the chicken into strips. I left out the curry in the lemon drizzle and only made half of that dressing. I took another reviewer's recipe and only drizzled some of the lemon mixture over the chicken and not drenching them.

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