This has become one of my favorite recipes. The chicken is most tender if you use the yogurt but I made it the other day without it and it was plenty good. In fact I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.
I tried this recipe because I had bought some plain whole milk yogurt by mistake and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it. I made a few small changes. I did not have capers so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!
Good recipe. I didn't use yogurt...just split the chicken breast put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken...I tried it but the lemon juice was burning so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown used chicken broth instead of vermouth and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.
Yum! Mine was a bit heavy on the lemon but I didn't measure and probably did it to myself so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and purchase things for recipes since we have tons of food in this house but we don't really have any chicken breasts right now so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale so I ended up with boneless skinless chicken thighs instead but they worked just as well. I used white wine instead of vermouth since I didn't have it and it worked just fine. I may have had the heat under the skillet up too high bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out it worked smoothly. I love capers so I added more. Ate this with salad bread and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers I don't even mind. Thanks for the recipe!
Wow my husband and I loved this recipe! Delicious! His first reaction was "what did I do to deserve a fancy meal?" It's his new favorite dish. I made the recipe with two changes: no yogurt and substitued vermouth for leftover white wine. Instead of yogurt I used a meat tenderizer (the utensil)... it worked great. In response to another review the amount of lemon was perfect; I would not reduce it. I definitely recommend this recipe.
A bit too much lemon for my boyfriend I liked it though. I add almost a full bag of spinach fresh or crushed tomatoes and mushrooms to this dish and often serve it over angel hair pasta. One of our favorites in any version. I saute the shrooms then add them to the cooking sauce (they become more lemon flavored the earlier you put them in so do it according to your taste preferences). Then I saute the tomatoes and lastly the spinach with any form of garlic and a bit of butter. Then just toss everything together!
We loved this the sauce is so good and the chicken comes out nice and tender. I used white wine in place of the vermouth (didn't have). Also next time I'll cut the flour mixture in half as I wound up throwing over half of it away. Thanks for the recipe:)
This just didn't taste right to us. We thought the lemon was too much. I will try it again and not use as much lemon. Sorry!
I LOVE LOVE LOVE this. I've made it at least 20 times now. I do only use 1/4 cup lemon juice and I love lemon...but 1/2 cup was to much. The yogurt marinade makes the chicken so moist. Don't skip it (but do wash it off before cooking!) And capers...I loves me some capers....
