Reviewed: Nov. 10, 2009

There's nothing I can say but DELICIOUS!

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Reviewed: Nov. 6, 2009

This was fantastic!!! Just wanted something different to make with chicken breasts but never expected anything this good. Only thing I did (I hate people who change half the recipe and review their version of it) was to sprinkle the finished product with capers. Mmm Mmmmm

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John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 1, 2009

Great classic dish made simple. Dredge in egg and flour or flour only, season to taste, either way, its a great dish.

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INDABURGH

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Reviewed: Oct. 29, 2009

Use 2 Chicken Breasts. Triple Dippings. Double Dip With Flour. More Butter Will Be Needed Along With Equal Parts Olive Oil. As You Cook Chicken Keep Warm In Oven. Double Sauce Except Bouillon(Used 1). Simmer 1 Minute.

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linaharvey

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Reviewed: Oct. 29, 2009

It wasn't a wow meal but no one complained and it tasted good. The bread crumbs fell off a bit but helped to thicken the sauce. I used chicken broth instead of bullion.

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ATaylor

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Reviewed: Oct. 26, 2009

This is a great and simple meal that made my whole family happy, even my daughter who is something of a finnicky eater cleaned her plate. I served it with boiled red potatoes and steamed brocoli

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inkkedup

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Reviewed: Oct. 21, 2009

very good. The breading didn't stick very well, but the flavor was there and it was very easy to prepare.

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gabemyster@yahoo.com

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Reviewed: Oct. 20, 2009

I don't know what I did wrong, but all of the breading came off the chicken when I used my tongs to bring it from the pan to the plate. My husband said the flavor was "weird." He was outvoted by children who said it was the "best chicken ever."

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4kidsinthehouse

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Reviewed: Oct. 11, 2009

Chicken was perfect I did do the "double dip" like the others suggested. I had some trouble with the sauce, it was thin but still tasty.

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Courtney8511

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Reviewed: Oct. 11, 2009

It's been a long time since I cooked meat, so I'll assume the dryness was my fault.

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toothrees

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Reviewed: Oct. 6, 2009

this was very good! I did make some small changes---added more seasoning to the flour, pounded the chicken, browned the chicken in olive oil instead of butter for 2o mins, added a couple cloves chopped garlic and then worked on the sauce. I deglazed the pan with a a splash of dry white wine, added chicken broth, lemon juice and let it reduce a few minutes and then added the chicken breasts back to the pan to thicken the sauce up. Finished with some fresh herbs and lemon slices for color and flavor. I served with egg noodles and some steamed green beans. My picky kids ate it all up and so did my husband. very fast and tasty!

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SQUEAKYRG

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 5, 2009

As the recipe is written, this is just a little too bland.

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NikkiQ

Cooking Level: Beginning

Living In: Orlando, Florida, USA

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Reviewed: Oct. 4, 2009

This came out pretty good. I let the flour mixture sit on the chicken in the refrigerator for half an hour before cooking and it worked well. For the sauce, I used cream of chicken soup, fresh lemon jiuce, lemon rind, salt, pepper and garlic powder. Came out nice.

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Daniel

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Ok so I followed other reviewers' recommendations for this one. I did marinate the chicken over night in dried seasoning,garlic powder and the juice of one large lemon. I then pounded the chicken breasts.To fry, I dipped in the flour mixture(to which I also added basil),then in the egg one then back to the flour one. This worked out well until the end when the breading started to fall off when I was transferring to a dish. So I made the decision to then make the sauce and not bother to put the chicken actually in it.So while the chicken went into the oven at 240 to keep warm,I used a can of chicken broth and the juice of one whole lemon. The sauce was still bland and VERY lemony so I added black pepper,minced garlic and some dried Italian seasoning, let it boil down. I did add some corn starch to thicken the sauce then just poured the sauce over the warm chicken. I liked the flavour of the chicken a LOT. The sauce was just so-so. This one definitely won't go into regular rotation though.

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Oct. 3, 2009

Contrary to most other reviewers, I did not much care for this. It was a lttle tangy for my taste, I have had other Picattas that had a mellower lemon flavor, which I prefer.

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KarenG

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 18, 2009

this recipe was excellent! i used fresh bass instead of chicken. the key is to get the meat nice and browned before adding the sauce.

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Ali

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Reviewed: Sep. 17, 2009

This was pretty good, but the sauce is just too bland for our tastes.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Sep. 15, 2009

This was a great recipe--easy to make, and had a great flavor! We made it as written, and found the breading on the chicken came out a little soggy. Next time around, just for our own preferences, we will probably pan fry the chicken first, then put the sauce over it when serving. But this was still a great recipe, will definitely make again!!

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Heather M.

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Sep. 10, 2009

This is a super-easy recipe and the chicken comes out really tender and flavorful without a lot of extra stuff or hassle. Worked great for me, thanks for posting!

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