I took the advice of some reviewers and dipped the chicken in flour, then egg, then flour again. I only used 1/2 cup chicken broth and I added 1/2 cup white wine and thickened the mixture with cornstarch. I also used bottled lemon juice because I didn't have fresh lemons. Because other reviewers said the chicken was soggy, I only let it simmer for a couple of minutes -- just enough to heat the lemon sauce. This turned out great and I will be making it again.
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I took the advice of some reviewers and dipped the chicken in flour, then egg, then flour...