I liked this, but my lemon must have been huge, as it was way too tart (and I love lemon). I added a little sugar to the sauce and that helped. The chicken itself was very tender. I made it as directed, dredged in the herbs and flour. I don't think you'd want to do an egg-wash bound breading with this recipe, as some have suggested, since it would get too soggy. Also, the sauce needs the flour from the sauteed chicken to thicken. BF said it was "restaurant food" and a "definite have again" but I will measure the lemon next time and just not squeeze a whole one into the mix.
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I liked this, but my lemon must have been huge, as it was way too tart (and I love lemon). I...