Reviewed: Feb. 15, 2012

Flavor combo was just weird. Won't make again

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Reviewer:

kardeu

Reviewed: Jan. 1, 2012

nice flavor, eay

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Reviewer:

newhobby

Reviewed: Dec. 8, 2011

easy. Fantastic. What more could you want. You do need a fairly large frying pan to fit all the chicken and all the sauce. My husband went crazy over this.

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Reviewer:

LeahMayCanada

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

Reviewed: Dec. 5, 2011

So good and so easy! I didn't have cream of mushroom soup, so I used cream of chicken. I also didn't have a lemon, so used three tablespoons of lemon juice instead (and skipped the zest as garnish). I added some fresh mushrooms to the sauce and let them simmer with the chicken for the 20 minutes. Absoluely delicious!

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Sep. 18, 2011

I simplified this by breading the chicken (dredge in flour, dip in egg, dip in seasoned breadcrumbs) then followed the rest of the instructions. Used lime instead of lemon since that is what I had. Family loved this over rice.

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Reviewer:

cookinconehead

Cooking Level: Expert

Reviewed: Sep. 18, 2011

Very good. I made a few minor changes.used half the butter and used sherry for the wine.I also sauteed some extra mushrooms with the chicken. .I served over egg noodles. I agree with previous posters that there is a lot of wasted flour dredge...probably only needs half. I also tried this in the crock pot..it does quite will there.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Sep. 7, 2011

used half the butter, next time would go with buutter spread.

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Reviewer:

weav15

Reviewed: Jul. 19, 2011

This was very good, especially served over angel hair pasta. There was entirely too much flour mixture and most was thrown away. When I make it again, I will reduce that by half. I used olive oil instead of butter and I had regular chicken broth, not condensed. All in all, a good dish.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jul. 7, 2011

I only give it a 4 cause my hubby didn't like it although i did change much of the recipe, but if I could have made changes I would. First, I used whole chicken breasts & so i couldn't cook it in the pan with the sauce under the allotted time, so i seared off the breast & transferred to a baking dish, I then made the sauce by itself & poured the sauce over the chicken & continued cooking it, my biggest problem was that I should have reduced the sauce more before adding it, besides that I enjoyed it.

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Reviewer:

Muh-Manda

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Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Jun. 26, 2011

This was quick and easy with a lot of flavor. I also added a can of mushrooms and used the Cream of mushroom soup with garlic and herbs. Served it over brown rice and green beans on the side.

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