Made just as the recipe stated and it was AMAZING. I made a pot of noodles to pour the leftover sauce on just so I wouldn't waste it. the only suggestion I have is to halve the flour mixture. I had about half left over. Thanks Valerie for the great recipe.

Way too lemony for me. Nice sauce; but not the best taste. Will try to improve it from reading more reviews.

Big wow in taste and for serving to guests I'd say. The only difference I did was slice the chicken into thin strips instead of leaving them whole, and I added fresh diced mushrooms, diced red peppers and 1Tbsp of capers to the sauce while it was simmering.Chicken was tender and super tasty.Thanks for a great recipe

Great dish! I followed the recipe exactly and the only I will do next time is add fresh mushrooms. I accompanied this dish with the "new potatoes and caper sauce" recipe from this site which was awesome as well. However, since there's so much yummy sauce from the chicken, next time I'll do rice or cous cous to soak up the sauce. This ones a keeper!

This was fabulous! Followed recipe exactly and added mushrooms. Easy to make! Lots of delicious sauce, so I served this with homemade spaetzle (German egg noodles) and together they were divine. Will definitely add to the regular rotation. Significant Other said he doesn't like capers, but I do, so I told him to pick them out ... in the end, he got over it, ate the whole thing, and said he loved it.

This recipe is quite good. Makes a very moist chicken and sauce. I add fresh mushrooms and always wind up with a lot of sauce. The only issue I have is that once I put the chicken that has been dipped in the herb mixture into the mushrooms, the breading comes off the chicken. Don't know quite how to keep the herbs on the chicken once the chicken is in the mushroom sauce. But definitely tasty!

Five stars because the recipe uses common pantry items and taste so good! I wanted to follow the recipe exactly, but I couldn't ignore previous comments. I am CERTAIN it would rate 5 stars with or w/out the adjustments. First thing I did was change servings to 2 and printed the recipe. My alterations(1) one large breast cut in half and pounded to uniform size and thickness (2) Mixed full amounts of flour and herbs then split mixture in half, reserving the other half for another day. (3) Used 2 Tblsp butter and 2 Tblsp canola oil. Heat fats in pan until bubbling subsides. (4) Dipped chicken and sauteed 2 minutes each side. Dipped again and sauteed until nice dark golden brown and removed to a plate and kept warm. (5) Sliced 4 mushrooms and added to the hot butter pan and sauteed for a little bit. (6) dumped in last of flour from the dipping dish and browned the flour. (7) Added the recipe's liquid ingredients and let all that simmer on low while I prepared side veggie. (8) When serving, I put 1/2 cup rice and pushed it around to cover a lot of plate, chicken breast on top, then a generous amount of sauce over chicken and rice. Loved the crust of the chicken. This was a perfect dinner for two. There is sauce left over (for potatoes tomorrow). On a final note, I had made herbed long grain and wild rice, but plain rice would have been better. I omitted capers cuz I didn't have any capers and zest just wasn't needed. This was a really nice dinner for two!

Sooooooooo easy and SOoooooooo good. I didn't have the wine or chicken stock so I subbed red wine vinegar and apple juice. Still delish! Can't wait to follow the recipe exactly. Yumz!

EXCELLENT!!!!! Wonderful recipe...

I'm only giving this 4 stars because I felt the lemon in the dish was overpowering for the sauce itself. I think a little would've been ok. Next time I wouldn't add citrus instead I would add more wine. The great thing about the sauce is it's very versatile. You can substitute the wine with Marsala and add sauteed mushrooms and have a creamy Chicken Marsala dish. I recommend only dusting the chicken with flour. Others suggested an egg and flour bath....I say no! I think the batter would just peel off the chicken when you are simmering it and create a mess.