The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 20, 2008
Soooooooo delicious and easy! Tastes gourmet and it seriously took 30 minutes. I made more sauce and added crushed garlic. My family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 19, 2008
This was delicious. I will say, however, that I tripled the sauce and it still was not enough. Added capers, and they really made the dish special. Also, I ended up doubling the egg/water, flour and breading mix. There's just wasn't enough to cover the four chicken breasts. The breading stayed on GREAT! I will definitely make this again. It tasted awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 13, 2008
Great basic recipe! My favorite crumbs to bread the chicken with are Toasted crackers cut with a little flour. I also add extra garlic powder. Definitely needs more sauce. I approximately quadruple it, add a quarter cup chicken broth, then let it reduce. Also I find that 2 parts wine to 1 part lemon juice plus a little broth made the sauce less bitter. I also add capers, chopped marinated artichoke hearts, and diced fresh tomatoes. Next time I'm going to chop a little fresh spinach and throw that in the sauce too for more color and a little extra vitamin umph!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 15, 2008
I make this once a week. Easy and Delish! Oh, but I add capers. It doesn't seem like piccata without them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 3, 2008
add capers as previously suggested and quadruple the sauce. MMMMM!!!! We'll make it again very soon! I used boneless thighs because we like dark meat.
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Cooking Level: Intermediate

Home Town: Townsend, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2007
Very Good! Husband and I loved it. Has great flavor - keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 8, 2007
I did not have white wine, so substituted chichen broth and added capers. It was delicious!
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Cooking Level: Intermediate

Home Town: Canton, Pennsylvania, USA
Living In: North Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 20, 2007
It is definitely a good idea to make extra sauce (triple usually works), but other than that this recipe is quite good as is.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 16, 2007
It was a great recipe my family loved it. Just make sure that you follow the cooking directions when it says to cook over medium heat. The bread crumbs cook really fast (I learned that the hard way , I'm not all that patient some times). Also I'd get chicken breasts that aren't too thick, they take longer to cook.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 2, 2007
I agree with the others... a little bland. Why only 2 tbs of wine and lemon - it should be more like a cup full of sauce to pour over the chicken. My daughter kept complaining that it needed sauce, as I served this over linquine. I agree with others that the bread crumbs should be deleted, as this made the chicken at little crunchy. I have never had this in a restaurant, so I cannot compare. I made this primarily for my husband and he liked it. I shall try again, but I will triple the sauce and just use flour and seasonings to bread the chicken next time.
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Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 26, 2007
very yummy...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 16, 2007
Huge hit with the boyfriend! Added flour and juice from 1 lemon to the sauce at the end to thicken it. Sliced the lemon I just squeezed and mixed the slices, fresh flat leafed parsley, sauce and chicken together before serving. Amazing flavor!
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Cooking Level: Intermediate

Home Town: Glendale, California, USA
Living In: Arlington, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 6, 2007
I made this for my husband and he claimed that this is the best chicken piccata he's ever had! I think it's delicious, too.
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May

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 29, 2007
I thought this was OK---a little bland and a little oily for me. I think I might skip the bread crumbs next time. I think the lemon was very important in cutting the fattiness of the dish. I also did add capers. It was very quick and easy to make, so with a few adustments I think it could work---my 15 month old toddler loved it!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 28, 2006
OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe -
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 22, 2006
Agree with other comments regarding using olive oil, more lemon & white wine. We also made this using pork tenderloin instead of chicken. Cut the tenderloin into 1" pieces and pound them until they're as thin as veal scallopine. Continue as if using chicken, only the thin pork will only take about 2 minutes per side to brown & cook. Then continue with the rest of the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 31, 2006
Very good. Even the hubby, who "hates" chicken, said it was a tasty change. The only thing I did differently was use white wine with lemon flavor, it being the only white wine I had on hand. Will definitely use this recipe again, but will double the lemon juice and wine because it was so yummy! Thank you for sharing, Allison.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 22, 2006
Pretty good! It did need some tweaking (extra wine & lemon, add chicken broth to sauce) and will probably tweak some more for next time, but for a throw-together dinner it was great! I had everything in the recipe already so it came together very easily!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 8, 2006
This recipe is really easy and fast, you can even change it up, and add alfreado sauce! I would recommend it to any one of my family members
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 28, 2006
Made this tonight-so easy and delicious!
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