Just average. Kind of had a sogginess to it after breading it and then adding all that liquid afterward. Overall flavor was just okay... kind of reminded me of Chicken Helper.

This is a really yummy recipe! I served it over angel hair pasta. I made few minor changes: I used less butter, used non-condensed soup & broth, added fresh mushrooms, only made 1/2 the flour mixture and used some of THAT to thicken the sauce up. Very good recipe. I would give it a 4.5 if they let me.

Hubby liked it better than me, but I did like it. Chicken was very tender and it had a good flavor.

OK. I don't know why I even tried this. I HATE mushrooms. I like green bean casserole (which is made with cream of muhsroom soup) and like that, so I guess it just depends on the dish. I made two servings (my bf was out of town) and omitted the parsley/caper/lemon zest garnish. Served over herbed noodles (i.e. Lipton mix). It was OK, but not something I'd make again. This would be a fine recipe for anyone who likes the combination of mushrooms and lemon together (which tasted odd to me). Thanks anyways!

This was ok. I didn't use the capers and used regular chicken broth. Although we normally like lemon quite a bit, we thought that the lemon flavor wasn't to our liking in this dish.

Quick and easy, top restaurant-quality meal. We added a can of mushrooms to the sauce and some shredded romano cheese to top it after. Great meal with a salad and bread.

The sauce was VERY good, however after I cooked the chicken and added the sauce ingredients the breading started to fall off the chicken so there were peices of breading floating around in the sauce. It did taste good, but I would have preferred the breading to stay on the chicken.

This was pretty good. It was a little tart for me though, however that may be because I didn't have capers so I used more lemon rind.

Very flavorful recipe! I didn't have capers or lemon zest since I used bottled juice.

My husband really liked this one! I thought it was pretty tasty, but it was lacking a little something for me. Perhaps next time I'll add a little more spices and use less flour. I also may add some fresh mushrooms to add some more mushroom flavor. Cooking time is pretty accurate... not quite long enough (or maybe I had the heat too low?). Overall it was good.

Beautiful! I used lemon pepper instead of black pepper as sugested by other reviewers. I also omitted the capers and it still came out fabulous. This one is a keeper!

5 stars? Heck, make that 5000 stars for this most fascinating and mouth-watering recipe!! I have had my share of wonderful chicken recipes but this recipe definitely takes the cake; it is definitely on the top of my list! Fine dining / restaurant quality for sure! There is nothing to change about this most exceptional recipe other than the fact that I added lemon pepper to the chicken broth mixture as suggested in some of the reviews. I also added extra flour coating on the chicken breasts as it was cooking in the skillet to increase the 'thickness' of the coating and it turned out great. May I suggest the addition of chopped fresh mushrooms to the chicken broth mixture. But again, it's only a suggestion since the recipe is perfectly fine as it is. Cudos to the creator of this stunning recipe! Safe to say, I will definitely make this dish again but this time, it will be for friends and family.

Yum! This is a staple in our house, we make it a few times a month. Hearty and delicious.

So yummy! Only change I had to make was use fresh basil instead of dried since I was out. Definitely a keeper!

I think maybe I used too much lemon juice because the lemon I used was very good. But, this was still delicious. I liked it very much. I had some fresh mushrooms so I sauteed them and threw them in also. Serve over pasta with a green salad and you're set.

I've had your recipe since Oct. of 2001. I'm very sorry that I didn't review it before that. It has a smiley face on it, but the smile is crooked so I think it was worth 4 stars then, but I'll gladly try it again. Thanks for your time in posting this recipe, I really appreciate it.