Reviewed: Aug. 7, 2006

This dish was ok, but the lemon was too strong for me. I couldn't taste any of the other flavors. Plus, I kept thinking this would be SO much better with fish than chicken. Just ok, probably won't make it again...at least with chicken.

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Ashley

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 4, 2006

I've used this recipe several times; I always add capers - I recently made this recipe for my parents and they loved it! Highly recommended.

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LENOREALEXAN

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Reviewed: Jan. 24, 2006

Loved this recipe! Definitely follow the suggestions by other reviewers, OLIVE OIL, DOUBLE THE SAUCE.

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Jesssica

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Reviewed: Jan. 18, 2006

I made this dish for dinner last night and scaled the recipe to 2 servings. I followed the suggestions of other reviewers and doubled the amount of sauce (good thing too!). I also followed the advice of another reviewer and added two cloves of minced garlic to the pan when cooking the chicken. I don't know what I was thinking...but don't do this! The garlic cooks too long and as a result, turns bitter. If you want to add garlic, do so after removing the chicken; saute it a little before adding the sauce ingredients to the pan. Another point to mention is that I don't feel there is enough bread crumb mixture to coat the chicken breasts...much more is needed to get a good coating on the breasts. Anyhow, in the end, this dish was "ok", but we probably won't be making it again, in our opinion, it didn't have any wow factor.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 2, 2006

This was GREAT! And simple! I substituted OLIVE oil (for the vegetable oil). Also, I found Purdue thin sliced chicken breasts so I didn't have to pound regular breasts.

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Reviewer:

JenniferD

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2005

We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in with the oil and butter, and let that saute before adding the chicken. And definetly use olive oil! Awesome taste.

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SCOOBYMATT

Cooking Level: Expert

Home Town: Danville, Indiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 20, 2005

I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 17, 2005

I'd never had chicken piccata before, let alone made it! This was a FABULOUS dish! I made it for a friend who thought the sauce was a little too strong, so I calmed it down with some chicken broth. I like to make my sauce with some freshly sliced mushrooms.

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Reviewer:

DELTASIG86

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Mayfield Heights, Ohio, USA

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Reviewed: May 15, 2005

This is my husbands very favorite recipe! It really is delicious and though the sauce is a bit tangy for my kids I just keep a couple pieces of chicken out before I pour the sauce on. I also double the sauce to have extra. Of course, if you don't like lemon this may not be the recipe for you.

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Reviewer:

casey

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Reviewed: May 11, 2005

I made this for company, but instead I added fresh garlic, and added capers at the end. It came out very yummy. I will double the sauce to have over asparagus.

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Reviewer:

WifeofBill

Cooking Level: Expert

Home Town: Altamonte Springs, Florida, USA

Living In: Winter Springs, Florida, USA

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Reviewed: May 8, 2005

Very good...quick & easy! One thing I forgot to do was flatten the chicken, so it took a little longer to cook. Next time, I'll be sure to flatten it for a quicker cooking time. Overall, very good and I would definitely make this recipe again!

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JESSL4877

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Reviewed: May 6, 2005

The ingredients were intriguing and the dish looked delicious, but it ended up being rather bland.

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EEMERSON

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Reviewed: Apr. 12, 2005

I enjoyed the chicken part of it very much as I often make chicken this way and my family loves. However, the piccata sauce was horrible!

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Reviewer:

SHAWNYB826

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Reviewed: Mar. 19, 2005

Didn't bother with breading the chicken. This was average, bordered on too salty. I have another recipe that I prefer.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 2, 2005

Pretty good. Again, needed extra wine and lemon juice. You need to triple it. Breading was great.

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TROPIQ

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Reviewed: Feb. 12, 2005

No one in my family would eat this.

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AMYKATED

Cooking Level: Expert

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Reviewed: Jan. 6, 2005

This was good. It was a little greasy for me, and I doubled the chicken broth etc. for more sauce but still wasn't enough. Next time will make with less oil/butter and make more sauce.

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SUNNYZ

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 13, 2004

Delicious. I added four sliced cloves of garlic to the oil/butter mixture and it added a nice spice to the recipe. Only complaint is that there wasn't much sauce to pour over the chicken so double the lemon and wine. Great dinner with angel hair pasta and fresh broccoli.

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HANNAHMONSTER

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Reviewed: Nov. 23, 2004

We really liked this recipe. The original recipe needed some modifications, so we added about a cup of chicken broth and doubled the wine and lemon juice for extra sauce for pasta. We also used fresh garlic instead of garlic powder. The sauce was excellent with pasta, but next time we will add some extra lemon juice.

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Reviewer:

Jonathan

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 19, 2004

The first time I made this I followed the directions and made the sauce like it was printed. We did not care for it. The second time I decided to take other reviewers advice but we did not like the sauce that way either. We did like the meat with the breading but the sauce was just not for us. Thanks anyway

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