Reviewed: Nov. 5, 2009

Big wow in taste and for serving to guests I'd say. The only difference I did was slice the chicken into thin strips instead of leaving them whole, and I added fresh diced mushrooms, diced red peppers and 1Tbsp of capers to the sauce while it was simmering.Chicken was tender and super tasty.Thanks for a great recipe

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Oct. 23, 2009

Great dish! I followed the recipe exactly and the only I will do next time is add fresh mushrooms. I accompanied this dish with the "new potatoes and caper sauce" recipe from this site which was awesome as well. However, since there's so much yummy sauce from the chicken, next time I'll do rice or cous cous to soak up the sauce. This ones a keeper!

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rachsam1970

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Reviewed: Sep. 28, 2009

This was fabulous! Followed recipe exactly and added mushrooms. Easy to make! Lots of delicious sauce, so I served this with homemade spaetzle (German egg noodles) and together they were divine. Will definitely add to the regular rotation. Significant Other said he doesn't like capers, but I do, so I told him to pick them out ... in the end, he got over it, ate the whole thing, and said he loved it.

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 22, 2009

This recipe is quite good. Makes a very moist chicken and sauce. I add fresh mushrooms and always wind up with a lot of sauce. The only issue I have is that once I put the chicken that has been dipped in the herb mixture into the mushrooms, the breading comes off the chicken. Don't know quite how to keep the herbs on the chicken once the chicken is in the mushroom sauce. But definitely tasty!

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Gwen on the West Coast

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Reviewed: Sep. 9, 2009

Five stars because the recipe uses common pantry items and taste so good! I wanted to follow the recipe exactly, but I couldn't ignore previous comments. I am CERTAIN it would rate 5 stars with or w/out the adjustments. First thing I did was change servings to 2 and printed the recipe. My alterations(1) one large breast cut in half and pounded to uniform size and thickness (2) Mixed full amounts of flour and herbs then split mixture in half, reserving the other half for another day. (3) Used 2 Tblsp butter and 2 Tblsp canola oil. Heat fats in pan until bubbling subsides. (4) Dipped chicken and sauteed 2 minutes each side. Dipped again and sauteed until nice dark golden brown and removed to a plate and kept warm. (5) Sliced 4 mushrooms and added to the hot butter pan and sauteed for a little bit. (6) dumped in last of flour from the dipping dish and browned the flour. (7) Added the recipe's liquid ingredients and let all that simmer on low while I prepared side veggie. (8) When serving, I put 1/2 cup rice and pushed it around to cover a lot of plate, chicken breast on top, then a generous amount of sauce over chicken and rice. Loved the crust of the chicken. This was a perfect dinner for two. There is sauce left over (for potatoes tomorrow). On a final note, I had made herbed long grain and wild rice, but plain rice would have been better. I omitted capers cuz I didn't have any capers and zest just wasn't needed. This was a really nice dinner for two!

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 18, 2009

Sooooooooo easy and SOoooooooo good. I didn't have the wine or chicken stock so I subbed red wine vinegar and apple juice. Still delish! Can't wait to follow the recipe exactly. Yumz!

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Kelli Ann

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Reviewed: Aug. 15, 2009

EXCELLENT!!!!! Wonderful recipe...

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Aug. 5, 2009

I'm only giving this 4 stars because I felt the lemon in the dish was overpowering for the sauce itself. I think a little would've been ok. Next time I wouldn't add citrus instead I would add more wine. The great thing about the sauce is it's very versatile. You can substitute the wine with Marsala and add sauteed mushrooms and have a creamy Chicken Marsala dish. I recommend only dusting the chicken with flour. Others suggested an egg and flour bath....I say no! I think the batter would just peel off the chicken when you are simmering it and create a mess.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Jun. 16, 2009

I made several adjustments for what I had on hand, and this was still fantastic! You can vary the flavors, and it doesn't matter- it will still be fantastic! I used Cream of Chicken & Mushroom, white zinfandel wine, and lime juice instead of lemon. The sauce it made resulted in the best mashed potatoes & gravy I've ever had! Next time I won't do the flour mixture- the breading was falling off as it was cooking- and that gravy is all you need!

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DEEDS678

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Reviewed: May 20, 2009

This was a great dish!!! I've been looking for a great lemon herb sauce and this was excellent!!! Everyone in my family loved it! I used a bit more herbs than it called for and through in a sprig of fresh rosemary during the last five minutes of cooking. This will certainly be used often. I'm even going to try the sauce poured over fish. Thanks!!

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shelle97

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Reviewed: May 16, 2009

Thank you, Thank you, Thank you for posting this recipe! I loved the flavors together. I cooked mine differently from all others in that I did not saute the chicken, but instead baked the chicken at 350 for 45 min. with all the ingredients mixed together in a baking dish minus the flour, capers, and butter. I accidentally used cayenne pepper instead of paprika which made this dish very spicy, with a Thai-like flavor, which was very tasty. I also used 1/3 c. vermouth and lemon/pepper combo and cream of chicken soup instead of broth because they were what I had on hand. Stirred in lemon extract with the cooked rice before adding the rice to the chicken and sauce. I may try it with coconut milk next time to add a little more to the Thai-like flavor. Very delicious! Will definitely make over and over again, Thanks!

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Ottaluna

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 20, 2009

I followed the recipe exactly (as you should always do if you're rating a recipe) and this was very good!

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abiondi

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Reviewed: Mar. 24, 2009

Very, very good. I didn't use parsley or the garnish (capers, lemon zest), but this was still delicious. Not a calorie-conscious everyday meal, that's for sure!

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CHRISTIANGAL

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Reviewed: Mar. 14, 2009

I omitted the wine and capers and used bottled lemon juice, it turnd out great.Instead of frying the battered chicken in butter, I sauteed it in a little low fat butter spray, then battered and sauteed them again. I added a container of mushroom, next time Ill add lemon pepper. Because of the comment that there is a lot of seasoning left over I mixed it then seperated out two thirds of it and left the other third in the bowl. That way if there was left overs it wasn't tainted by raw chicken. Sure enough, one third was all I needed, and now I have the seasoning all ready to go for next time! and there will be a next time!

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courtney

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Reviewed: Mar. 10, 2009

My family thought this was OK but they wouldn't request it again. I could not taste it as I have a cold so can only go by their word!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 9, 2009

I liked this, but my lemon must have been huge, as it was way too tart (and I love lemon). I added a little sugar to the sauce and that helped. The chicken itself was very tender. I made it as directed, dredged in the herbs and flour. I don't think you'd want to do an egg-wash bound breading with this recipe, as some have suggested, since it would get too soggy. Also, the sauce needs the flour from the sauteed chicken to thicken. BF said it was "restaurant food" and a "definite have again" but I will measure the lemon next time and just not squeeze a whole one into the mix.

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MontanaRed

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Reviewed: Mar. 6, 2009

This is such a easy and yummy dinner. I tried it out on my husband and a friend of ours and it was a big hit. I then made it again and it was a big hit. Reheats great for lunches too. However I think the next time i make it I will cut down the amount of the herbs and add some mushrooms.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Feb. 28, 2009

We loved this recipe. The chicken could even be made with out the mushroom sauce and still be great. I added carmelized onions and mushrooms into the soup mix. Also, as mentioned by others, I added almost 1/4 cup of the flour mixture into the soup mix before adding it to the chicken to thicken the gravy. I will definitely make this again.

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yum-yum

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Reviewed: Feb. 15, 2009

I wish I could give this recipe more stars than just 5. Everytime I make this recipe I add garlic and mushrooms to the sauce. My family always licks the plates. This sauce is awesome. ooooo I just thought about pork chops. I be they will rock with this sauce too!!

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Lizzy's Mommy

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Reviewed: Feb. 4, 2009

This was excellent and very easy. My husband especially enjoyed it. I didn't have any chicken broth so I just used water and it was fine. I also didn't have capers or fresh parsley. I did add the lemon zest and was especially glad for it. I think it added a lot. The flavors were very nice in my mouth for a long time after dinner.

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