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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Reviewer:

LESLEYfromWI

Reviewed: Sep. 16, 2004

This was great and I had everything I needed at home! The breading was perfect. Following the advise of other reviewers, I doubled the lemon/wine and added a cup of chicken broth to make extra sauce. This will be a regular meal at our house.

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Reviewer:

BBERTINI

Reviewed: Aug. 22, 2004

Everyone loved it and it was so easy to prepare ahead so I just had to cook the chicken at the party. I used more wine and lemon juice than the recipe called for.

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Reviewer:

annakate

Cooking Level: Intermediate

Reviewed: Aug. 11, 2004

This was a great base recipe. I didn't use the butter/veg. oil combo, I just used Olive oil and browned some crushed garlic in it before browining the chicken. I followed other reviewers' suggestions and added one cup of chicken broth to the drippings, wine and lemon juice. I then put the browned chicken back in the pan, covered it and let is steam for about 8 minutes. I think next time, I may add some grated cheese to the bread crumb mixture. (Romano cheese would be my choice!) Very tasty chicken dish!

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Reviewer:

Rebecky

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Macedon, New York, USA

Reviewed: Aug. 4, 2004

The chicken was excellent - tender and tasty. I'm going to use this breading method with many recipes. The sauce did not come out well - I'll use one of the other reviewers suggestions next time.

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Reviewer:

GRIFF228

Reviewed: Jun. 29, 2004

Was not impressed - just ok

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Reviewer:

SNIGHT

Reviewed: Jun. 22, 2004

Excellent and easy. Never made chicken piccata, but this was delicious. The breading technique is great. Only change I made was to saute some mushrooms in the drippings, and then added probably twice as much lemon juice, wine and about 1 cup of chicken broth so I would have plenty of sauce. I will add this to my favorites.

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Mar. 31, 2004

This was really quick and easy to make. Great fresh flavor. Addition of some stock to increase amount of sauce is helpful

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Reviewer:

SD DAWN

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: San Diego, California, USA

Reviewed: Mar. 23, 2004

This was very tasty. I like lemon so I added some lemon zest to the sauce. I didn't get any dripping from sauting the breasts so along with the lemon juice and wine I added some evaporated skim milk to make a creamier sauce. This is terrfic and fast once I got past butterflying the chicken breasts.

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