Chicken with Shallots

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I make a lot of Iana's recipes and this is the lowest rated one for me. The chicken was nice and juicy. I did have to cook an extra 5 min since mine were thick. The dish lacked depth and layers of flavor. After the fact, I did note in the episode Ina used pinot grigo. My sauce never thickened to my liking. I used Chardonay. That may have been part of the problem and my chicken was skinless. But my husband said it was really good the next day for lunch. I let it sit in the sauce overnight, so maybe that helped. I followed the suggestions of less lemon, but I don't think adding more would have made this more flavorful.

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So glad I read the reviews before making this dish last night, because too much lemon juice can over power the sauce. My advice: start small then add more to your own liking. Lemons come in all sizes depending on the season & where you reside, so I focused more on measurement instead of quantity of lemons. I squeezed 1/4 cup of lemon juice, but only added half the amount at first to see what it tasted like. Turns out the 1/4 cup was fine for our taste. Same thing with the butter. Started with 3 Tablespoons and that consistency was fine for our us. Loved the dish and will definitely make it again.

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This chicken was absolutely delicious and super easy! My family ate it up. It is very lemony like some others were saying, but I thought it was perfect. This recipe is a keeper!

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Way overloaded in lemon! Used 1/3c (1 lemon thats all I cold taste. Maybe cut back to 2T.

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I made this out of Ina's cookbook before reading the reviews. I had a similar problem to others with the sauce being too lemony (I had this problem with her Meuniere as well. Next time I will cut back on the lemon juice and I think it will be great. Served with Alton's polenta.

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We were very pleasantly surprised and how yummy this was. Used boneless skinless chicken thighs, used only one juicy lemon, probably reduced the sauce for 8-9 minutes and added half and half instead of heavy cream. Didn't double sauce. Served with rice and roasted vegetables. Wish we had bread for the extra sauce. Excited to try this on pasta. Will probably double or triple sauce with pasta.

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This was an easy and delicious way to make chicken. I read the reviews first. Always use unsalted butter in this recipe and use common sense when using the lemon juice. Then salt and pepper to taste. Obviously some lemons are juicier than others, although we like a lemony sauce. I made extra sauce too as we like to make sure there is enough to spoon over rice. I used chicken thighs as that is what I had on hand and this can be used with any cut of chicken and probably would be good with pork chops, fish, etc. Yum!

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Absolutely delicious and so easy - I suggest you double the sauce recipe - it's that good!

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I made this with pork loin seasoned with smoked paprika and served with roasted Brussels sprouts. It was delicious and easy to make!

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Yummy!! Very simple, very tasty,