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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
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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2 users found this review helpful

Reviewer:

LOVE 2 COOK
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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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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3 users found this review helpful

Reviewer:

Anne
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Cooking Level: Intermediate
Home Town: Alexandria, Louisiana, USA
Living In: Vail, Colorado, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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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3 users found this review helpful

Reviewer:

NEENEE265
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Cooking Level: Expert
Home Town: Metuchen, New Jersey, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
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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4 users found this review helpful

Reviewer:

CARLYNSMOMMY
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Cooking Level: Intermediate
Living In: Cleveland, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
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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8 users found this review helpful

Reviewer:

WHITNEYBROOK
Cooking Level: Intermediate
Home Town: Atlanta, Georgia, USA
Living In: Arlington, Virginia, USA
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