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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Feb. 10, 2013
This is really disappointing, among the blandest, least flavorful recipes I've ever made. The lemon is imperceptible even with 50 percent more juice than the recipe called for, and by the time the chicken browned in the oven, it was badly overcooked and dried out. The "sauce" was a glutinous mass--I thinned it by using 12 ounces of chicken broth instead of the prescribed half-cup, then squeezed another half a lemon into that to try to bring up the flavor. The only reason I'm giving two stars instead of one is that technically I COULD eat it. But I didn't enjoy it.
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