Lemon Chicken

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made this chicken for my family today and i must say it was so good,my three old, my husband and myself loved it, it was so good i'm going to make it apart of my family dinner has from now on

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Loved this! Used skinless boneless chicken thighs, followed recipe precisely. (Always do the first time. My local store didn't have lemon curd so I made it from scratch (Ina Garten's recipe, and I bet that had something to do with the delightful flavor of this dish. I like sweet/sour and this dish satisfied!

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delicious!

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Overall a tasty recipe, but upon a 2nd go at it I would make the following modifications: add more garlic, salt and red pepper flake into the reducing lemon curd/chicken stock mixture. The lemon is a bit overpowering and sweet upon reduction, so I may even cut it with more chicken stock and vinegar and let it reduce longer. I would also spice the flour mixture a bit more before coating the chicken. I went ahead on this first try and added sugar snap peas and sauteed red onions and bell peppers, which was a good call. This will definitely be a recipe I do again, the family loved it!

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This recipe was relatively simple, but we thought that it was too sweet. I served it over brown rice with broccoli. I probably would not cook this again, but would recommend cutting the lemon curd in half if you try it.

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Yummy and simple to prepare. I Made this for my grandsons. Usually they do not agree on the same favorite dinner, but this one was a four grandson hit. Served it with Jasmine Rice and Stir Fry Veggies. Thank you Rachel Ray!

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Amazing! Do not need to change anything. The chicken was amazing and the sauce was so delicious over whole wheat pasta with steamed broccoli. I did, however, put on a little Sriracha for heat on my plate. Perfect!!

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Tender, juicy chicken. Sweet-tart sauce. The slight crunch of the scallions. This was amazing! I did reduce the amount of lemon curd to about 2/3 cup and and I went easy on the zest. The family was unanimous in voting this into the rotation.

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Amazing!!! Instead of using lemon curd i squeezed 4 lemons and scooped out the pulp as well. I chopped up some fresh rosemary and mixed it with the lemon juice and pulp. Then i added the mixture to the pan as well as the stock . It turned out delicious!!!

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I thought this recipe was very good. I used boneless skinless chicken tights (we prefer dark meat and added a juice and the zest of one small lemon. It reduced the sweeteness and gave the dish a nice zing. Great! Definately will use this recipe again.