This was great! Very easy to make. I had VERY large breasts and had to pound them out. I only used 3 and should have used more. I didn't think it would go over as well as it did. I used a whole can of chicken broth because I didn't want to waste is. I just simmered down the broth and added a teaspoon of flour to thicken also added 2 whole cloves of garlic to simmer down with the sauce. Yum-O! Served with Brown Rice, Corn on the Cobb and Peaches and Blueberries in Lime Juice.
I guess using my cast iron skillet wasn't a good idea on this one...the garlic burned super quick, so I was forced to nix the sauce all together and throw the chicken in the oven to finish after a quick browning on both sides.. :/
eh, it's alright
Very tasty and quick and easy recipe. Loved this as is. I like Bonnie Traynor's suggestion of adding more broth and thickening it with flour as all my juice cooked out and the sauce sounds good.
This went over very well as "Lemonade Chicken" at our house with the kids 7, 5 and 2. I had to thicken the liquid to have more of a sauce, and used lemon pepper on the chicken instead of salt and pepper and it was really good. Thank you!
As usual I totally agree with Bergy; wonderfully moist and tasty chicken!! We all loved it.
Very light lemon taste!! Very good!
This recipe seemed a little simple for me, so I used some Italian seasoning with lemon zest on the chicken. I also added some cooking white wine with the broth. Served over brown rice with veggies. Yum.
We all thought this chicken was very good! I served ours with garlic mashed potatoes and drizzled the liquid all over them.....yum!