Reviewed: Feb. 12, 2012

This is so good! I don't have time to always coat with yogurt over night and it is delicious anyway.

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Reviewer:

LESCARGOT

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Reviewed: Nov. 29, 2011

I loved the flavor of the chicken and sauce. Plus, the chicken was very tender after being in the yogurt overnight. I liked another review about using a meat mallet. I may try that in the future, but I don't have any issue with the original recipe.

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Reviewer:

radgrl2001

Reviewed: Sep. 21, 2011

A bit too much lemon for my boyfriend, I liked it though. I add almost a full bag of spinach, fresh or crushed tomatoes and mushrooms to this dish and often serve it over angel hair pasta. One of our favorites in any version. I saute the shrooms then add them to the cooking sauce (they become more lemon flavored the earlier you put them in, so do it according to your taste preferences). Then I saute the tomatoes and lastly the spinach with any form of garlic and a bit of butter. Then just toss everything together!

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Reviewer:

harr0752

Reviewed: Aug. 9, 2011

We loved this, the sauce is so good and the chicken comes out nice and tender. I used white wine in place of the vermouth (didn't have). Also next time I'll cut the flour mixture in half as I wound up throwing over half of it away. Thanks for the recipe:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 5, 2011

I LOVE LOVE LOVE this. I've made it at least 20 times now. I do only use 1/4 cup lemon juice, and I love lemon...but 1/2 cup was to much. The yogurt marinade makes the chicken so moist. Don't skip it (but do wash it off before cooking!) And capers...I loves me some capers....

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Reviewer:

MOXIEMOOSMOM

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

Yum! Mine was a bit heavy on the lemon, but I didn't measure and probably did it to myself, so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and purchase things for recipes since we have tons of food in this house, but we don't really have any chicken breasts right now, so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale, so I ended up with boneless skinless chicken thighs instead, but they worked just as well. I used white wine instead of vermouth since I didn't have it, and it worked just fine. I may have had the heat under the skillet up too high, bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out, it worked smoothly. I love capers, so I added more. Ate this with salad, bread, and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers, I don't even mind. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 28, 2010

This was very good. I used buttermilk instead of yogurt and soaked overnight. Didn't have vermouth, so used a dry sherry. added mushrooms and served with a rice pilaf. very simple; I will be making this again.

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Reviewer:

Jenai Lunea

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Rodeo, California, USA

Reviewed: Dec. 18, 2010

Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken...I tried it but the lemon juice was burning, so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown, used chicken broth instead of vermouth, and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.

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Reviewer:

Daeelle

Reviewed: Mar. 16, 2010

My husband and kids thought that there was too much lemon flavor - and I only used 1/4 cup of lemon juice vs. the 1/2 listed in the ingredients list. I thought it was good though!

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