About this recipe: Coated chicken breasts are pan-fried, then baked in a lovely butter, wine and lemon sauce. This dish goes well with green vegetables like broccoli, asparagus or runner beans.
Nice enough but the sauce turned out very watery, despite having put twice as much cornflour in as stated in the recipe. It was very tasty though, so I think next time I'd add a tablespoon rather than a teaspoon of cornflour, maybe more. - 24 Oct 2015
If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy! - 22 May 2007 (Review from Allrecipes US | Canada)
This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!! - 15 May 2007 (Review from Allrecipes US | Canada)