Chicken breast fillets are flour-coated and pan fried, then simmered in a mushroom lemon mixture with herbs and seasoning, creating a sauce and dish that is creamy, delicious and perfect for serving over steamed white rice.
This was great, extremely delicious. As per earlier reviews I dipped the chicken into egg before coating with the flour mixture. Reminds me somewhat of Chicken Francaise, but with much more flavor. Definitely a keeper recipie. A+ - 04 Oct 2002 (Review from Allrecipes US | Canada)
This recipe ROCKS! The first time that I made it, I followed the directions completely and it was SUPREME! Then the second time I made it, I made some changes... I added: 1. A large basket of sliced fresh mushrooms and added it to the broth mixture BEFORE pouring it over the chicken (tastes good if you let the mushrooms soak in the broth mixture for about 30 minutes) 2. I scraped out the remaining pulp from the lemon that I juiced and added it to the broth mixture. 3. I added 2 tablespoons of Lemon Pepper to the broth mixture 4. I dipped the chicken in 2 raw eggs (beaten) before dipping the chicken in the flour mixture - 07 Aug 2002 (Review from Allrecipes US | Canada)
OMG!!! This was wonderful! I was so impressed that I could make something so easy, taste and look so elegant! I can't wait to make for guests! Per other reviewers, added 1 1/2 TBLS of lemon pepper seasoning to the broth/soup mix, only used 3/4 cup flour and 6 chicken breasts (first dipped in an egg and butter mixture before dipping into flour so it would stick to chicken better). I served over rice (Uncle Ben's chicken and wild rice) and spooned the excees "sauce" over all. Absolutley devine! The praise I received for making this dish made me blush. Thanks Valerie for sharing this one! - 20 Aug 2002 (Review from Allrecipes US | Canada)