This dish is awesome, I make this all of the time and I am always amazed at how wonderful it come out! I have modified it a bit - I generally take out the lemons after I put the chicken in...I find they get a bit too tart. I use salted butter and skip the salt and I add equal parts flour/water to the francese sauce to thicken it up. Try it, you will not be disappointed!
Overall, a great dish - tasty, easy to make, and economical. I have to agree with the reviewer who found the sauce a little too lemony, though. Maybe we both had extra tart lemons, but I will plan to use only the lemon juice next time. This time, I used a bit more butter to bring down the tartness.
I made this for dinner last night - it turned out really well! I added some capers instead of parsley to garnish - it adds a nice bite. As a side, I made creamy Orzo and Spinach - it compliments the dish wonderfully. The only thing I would change is to add a tiny bit more flour to the sauce to thicken it up. I will definitely make this again!!
I followed these directionsn except I added more lemon, and also cooked peas and small ring pasta for the sides. I mixed them all together on my plate--so good!!!
I have used this recipe for years. Unlike the other reviewer, I don't find it too lemony. Half of the lemon is sliced, and you use the juice of the other lemon half, which really isn't a lot. One thing I do differently is I reduce the lemon sauce a lot more than called for to intensify the flavors. Make sure you use a good dry wine, as a bad tasting wine or using that horrid "cooking wine" found at the grocery store will result in a not so good sauce.
This recipe was delicious. I just want to comment that the lemon sauce was extremely sour and "lemony" - we thought it would be nice to pour some over our rice and could not finish it! But the chicken itself was wonderful, and it cooks very quickly.