Comments on: {Quick & Easy} Lemon & Thyme Chicken

By: Pan Seared Blackened Salmon with Citrus Salsa

Pan Seared Blackened Salmon with Citrus Salsa — Wed, 11 Mar 2015 14:16:24 +0000

[…] Lemon & Thyme Chicken | The Little Kitchen […]

By: Becky Kuri

Becky Kuri — Thu, 05 Mar 2015 03:54:30 +0000

I made this tonight and immediatly my husband asked me to move the recipe from my “recipes to try” folder to the “favorites” folder…..We both loved this…..other then using panko for the breadcrumbs, because it was what I had, I followed the recipe exactly….the lemon taste was just right, with a nice crunch, and the sauce over the noodles was perfect…..thank you so much for sharing your recipe!

By: katecurrie

katecurrie — Sat, 10 May 2014 01:59:46 +0000

i made this tonight and i really like it. but the breading ran out way before i was able to dip all the chicken. and i needed a LOT more than 3 tbs of butter for the frying; more like 1/2 stick. i’ll make it again, but will double the amounts for breading and frying.

By: Julie Deily

Julie Deily — Wed, 16 Apr 2014 01:20:17 +0000

In reply to Jennifer. Hi Jennifer, thanks so much! I got the plates from Anthropologie!

By: Jennifer

Jennifer — Mon, 14 Apr 2014 01:36:21 +0000

Chicken looks yummy delish and I’m going to have to try BUT … Where’d you get those plates? I LOVE those! 🙂

By: Nick Manley

Nick Manley — Sun, 30 Mar 2014 00:38:14 +0000

This is really good. The one caution is that if you are using larger, thicker chicken breasts, the cooking time can go up significantly, resulting in a burnt coating rather than a nice brown one that you would get with the cutlets or thinner breasts.