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Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken Recipe

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

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Average Rating:

Total Reviews: 404

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  • on February 11, 2013

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    One of my favorite chicken dishes...tastes like an entree from a five star restaurant. The chicken was so moist and the overall flavor delightful. I doubled the white wine and chicken broth and added more lemon juice. I also kept my chicken warm in the oven while I sauteed the other ingredients. At the end, I added the butter (3 T and added the chicken back to the sauce and tented it with foil on the stove top while I prepared my side dishes. Thanks Melissa!

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  • on February 03, 2013

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    We had this tonight for dinner. We loved it! I served it spinach, chicken, topped with sauce and with basmalti rice on the side. We will have this again. =

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  • on December 03, 2012

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    Made this for dinner tonight and it was a hit. I only had dried rosemary on hand so that what i used and it had a lighter flavor than the thyme would have, which was nice. No lemons either, just one lime in the fridge which worked out as well. I wanted to have some starch with the dish, so i added some pasta to the sauce and it soaked up all the juices and it was perfect bed to put the chicken on. I added some garlic powder and papirka to the chicken, and some fresh crushed garlic to the sauce. Super easy and delicious.

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  • on November 14, 2012

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    This was very good. I love it exactly the way it is intended to be.If you are going to give a rating of 2 stars b/c you are using YOUR own version, please don't rate it. Tips are a great help but changing the recipe entirely and then rating it is not necessary!

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  • on August 25, 2012

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    One of our favorite chicken dinners!

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  • on May 29, 2012

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    I've never felt the urge to rate a recipe before today. I just made Melissa's chicken for my family last night and it was a huge success! My brother is vegeterian so I used a chicken-like product for his and made the sauce with some flour to thicken. He LOVED it! It was easy and tasty! I served with roasted brussel sprouts and couscous... really yummy!

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  • on April 11, 2012

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    I have served this dish three times to rave reviews, one of those times to company. Everyone from child to adult loves this dish. I use about 2 lemons which comes to 1/4 cup and I believe that is the perfect amount of lemon. The only things I do different from the recipe is that I do add some flour when I am sauteing the onions in butter to thicken the sauce and I also add about a tablespoon of Dijon mustard and I also probably add more chicken broth than the recipe calls for since we really love our sauce. I serve it over rice.

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  • on March 12, 2012

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    I love how flexible this recipe is, and how my picky eater eats this (I don't give her the onions, but she does love the sauce. Listening to other reviewers, I reduced the lemon juice (I used bottled, I used extra chicken broth because I was out of wine, added some artichoke hearts and black olives, and served it with frozen spinach and whole wheat penne. I even used dried thyme. Even with my changes, this dish was fantastic, it will become one of my 'go to' dinners, so easy and quick!

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  • on December 30, 2011

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    Wonderful recipe! I used the 3 lemons per the recipe and did find it a little too much, next time I will only use 2. I only had yellow onions so subsituted those for the red and thought it worked out fine. I did find the sauce needed to be thickened so I whisked in some flour. My family loved this and I will definitely make it again.

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  • on December 28, 2011

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    Excellent dish you CAN dress up or serve simple. I did a couple of things different, I served the chicken and sauce over a bed of fettuchini and used yellow instead of red onions. The sauce didn't realy thicken up but with the pasta it worked out just fine. It was a hit, people were asking for seconds and it was lemony but delicious!

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