Reviewed: Oct. 8, 2009

Wow, my husband and I loved this recipe! Delicious! His first reaction was "what did I do to deserve a fancy meal?" It's his new favorite dish. I made the recipe with two changes: no yogurt and substitued vermouth for leftover white wine. Instead of yogurt I used a meat tenderizer (the utensil)... it worked great. In response to another review, the amount of lemon was perfect; I would not reduce it. I definitely recommend this recipe.

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Emily

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Reviewed: Jul. 30, 2009

This chicken had SO much flavor!! It was so simple to make! I didn't have any vermouth, so I threw some Grey Goose in instead-- incredible!! I was shocked by the flavor it packed! Such a simple recipe, so delicious! Definitely making this again!

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anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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Reviewed: Jul. 17, 2009

This was very good. I had recently had this at a restaurant and wanted to re-create it at home. It was very close.I agree that its really not necessary to put it in the yogurt. I would just use a meat mallet to make the chicken breasts thinner.

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CASUNLOVER

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Reviewed: Mar. 26, 2009

Tart and tasteless

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jan. 15, 2009

Excellent recipe!

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Sheris13

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Reviewed: Aug. 31, 2008

Very good! I didn't use the yogurt as I made with grouper and it was wonderful. Thanks!

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LOOSENUP

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Reviewed: Apr. 1, 2008

I tried this recipe because I had bought some plain whole milk yogurt by mistake, and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it. I made a few small changes. I did not have capers, so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!

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LOVE 2 COOK

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Reviewed: Apr. 8, 2007

Very good! I'm not sure about the yogurt. Will use less lemon juice in the sauce next time. Loved the capers! Served with polenta for an excellent meal.

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Anne

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Vail, Colorado, USA

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Reviewed: Mar. 7, 2007

This was very good. We love lemon, so it was fine for us. Didn't have any capers and didn't really miss them although next time I think I'll try it with them.

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NEENEE265

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: May 2, 2006

This just didn't taste right to us. We thought the lemon was too much. I will try it again and not use as much lemon. Sorry!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 22, 2006

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.

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