Reviewed: Feb. 29, 2012

love this recipe ! I use about half a onion since I think 1 onion is too much . Also I def add more flour with pepper/salt mix to the chicken and more for the reserve sauce part. At the end I add the chicken to the sauce and simmer on low for 10 min with a lid. yummy !

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Reviewer:

jjackjunkie

Reviewed: Jan. 30, 2012

This was really good. It is nice to give a little different touch to chicken.

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Reviewer:

Mama D.

Living In: Lyons, Illinois, USA

Reviewed: Dec. 14, 2011

Not enough flavor. The sauce was very good but needs to be a little stronger. I personally think I would have enjoyed it more if I would have added more lemon juice then what it called for. I did add the chicken back in the sauce to finish cooking instead of cooking it all the way and leaving it out. I dont think that helped much because the sauce was such a light taste that it just didn't do much. Don't think I'll be doing this one again.

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Reviewer:

MarineWife

Reviewed: Sep. 27, 2011

Very happy with the outcome. It was quick and easy. The more I make it I modify it slightly to taste. (but everyone has different taste buds). Great recipe!

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Reviewer:

Godddessss

Reviewed: Sep. 6, 2011

I loved this recipe! My husband is very picky and he said it was good. Believe me that is a compliment. The only thing I changed was that I added a little more broth. I thought at first that it was thick. Other than that amazing!

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Reviewer:

Jenellen83

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jul. 20, 2011

This is a favorite for me and my hubby! I learned the hard way; always measure out the lemon juice! I love to serve this dish with steamed asparagus and hollendaise (sp??) sauce. YUM!

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Tatiana

Reviewed: Jul. 19, 2011

Very easy and delicious. Turned out great!

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Beth

Reviewed: Jun. 22, 2011

I cooked it as the recipie is, no changes and it's really good.

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Reviewer:

silviarf

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: San Borja, Lima, Peru

Living In: Forest Hills, New York, USA

Reviewed: Mar. 20, 2011

Would not change a thing. Wonderful taste, not overpowering and very easy to make. I served it over pasta with the sauce poured over. Even my picky 12 year old son liked it. I will say that it did take a little longer to make than the stated time. From start to finish, give yourself a good 50-60 minutes. Chopping the onion alone takes me a good 10 minutes. Maybe I'm slow. :)

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Reviewer:

Char

Cooking Level: Expert

Reviewed: Mar. 3, 2011

This was great, however, I did make a few changes. I used chicken tenders (had on hand) browned chicken in pan without flour. Removed from pan, and made the sauce, put tenders back in pan to finish cooking. My family raved about it. Great recipe. Thanks for sharing.

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