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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 September 14, 2009

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    I enjoyed this recipe. I used boneless pork chop instead of chicken breast. I also used half a lemon instead of 3 because of previous reviews. It was still sour...it seems that the saltiness in the chicken broth brings more of the sourness out. I used about a 1 1/2 c. of chicken broth in the end. I thickened the sauce a little with flour and water mixture. It was great. I would try it again maybe with orange juice and less lemon next time.

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  • on September 13, 2009

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    I just made this recipe about a half hour ago. I think it's wonderful and I would definitely make it again. Even my husband who is very picky with his meals loved it as well. I did make two changes though. I only used the juice from one lemon and as for the chicken broth I instead disolved a chicken bullion cube in 1 cup of water (since I was out of broth. The recipe is easy to follow and you really can't make any mistakes with it.

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  • on September 13, 2009

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    I made this recipe right after you won the Next Food Network Star Contest with my 11 year old son who couldn't wait to cook it with me. It was easy, delicious, and now I have adapted some of my other recipes to include the dredging with flour. My whole family loved this dish, and the au gratin potatoes too. Thank you Food Network for pcking Melissa. I had quit watching because there weren't any shows that were family friendly, but Melissa has changed that! Good job!!!

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  • on September 10, 2009

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    I made this for my mom and I, and she liked it. 3 lemons was way too much though. I used just 1 and it was still too strong. Next time I'm just gonna try half a lemon.

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  • on September 08, 2009

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    Made this and served with mashed potatoes for the lemon sauce and glazed carrots. It was wonderful. I did not butterfly the chicken breasts as they were pretty thin. I pounded them thin instead and it was still good. I will make this again and would like to try with pork too.

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  • on September 07, 2009

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    I have made this twice now and my family loves it. My kids even eat the onions. The only thing I do differently is add a little bit of cornstarch to the sauce to thicken a little. We also love the Potatoes Au Gratin. I can whip those up in no time using my mandolin to slice the potatoes and onions. I use whatever cheese I have, usually sharp cheddar, and they turn out fabulous!

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  • on September 07, 2009

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    have made this recipe four times and each time using different ingredients. It was really delicious and very easy. A definite keeper.

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  • on September 06, 2009

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    I made this last night and it was absolutely delicious! The entire family loved it! Even my brother, who prefers to eat less healthy, had seconds! BIG PRAISE!!! I am definately going to be making more of Melissa's recipes

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  • on September 06, 2009

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    I just made this for dinner and it was wonderful. I was skeptical as I'm not a big lemon lover, but this was fantastic. The crispy edges from dredging the chicken in flour combined with the super clean taste of the lemon sauce was just amazing. I plan on keeping this recipe, but also trying it with balsamic vinegar instead of the lemon juice as we all love that. I have cooked chicken many ways over the years, but I've never dredged it in flour unless I was making fried chicken. I'm a convert now.

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  • on September 05, 2009

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    This was an excellant chicken dinner. My family loved it. The Au gratin
    potatoes that went with it were even more delicious. I love that you use
    a lot of lemon in your recipes. One of my favorite ingredients. I am so glad you
    won. Your cooking is my style. Keep up the great work. Linda

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