The idea was good for this recipe, but it really lacked in flavor. After I fried the chicken, I removed the chicken and set it aside. I then added mushrooms and some garlic finely chopped. When the mushrooms were done, I added 1 tablespoon of flour and mixed it in and picked up all the fried bit. I then added 1/4 of white wine, 1/4 cup of lemon juice and the bouillon mixture. After it started to thicken I added the chicken back in for about 10 minutes. I garnished it with italian parsley and some chives. Taste again for salt and pepper. It was delicous.

This recipe is delicious. I have made it a few times now and every time i get compliments on the recipe...its quick and easy and not a lot of fuss to make. I usually have to make some extra so my husband can take some to work. I have tried a few chicken piccata recipes and this one is the best so far.

I really didnt like the mushiness of the coating...so I will have to figure something out if I am gonna make it again, flavor was good :)

Very Good recipe for a twist on your old fashioned chicken dinners...it lacked a bit of flavor for me BUT the recipe does leave room to add your own spices, which is great for next time now that I know. I do love the sauce!

This tasted great. I added sauteed mushrooms, which made it even better.

I have two children and two step-children to feed, and they are a tough crowd to please. This recipe was a hit! I served it with fettucini and salad and everyone cleaned their plates. I'll definately be saving this one in my favorite recipes.

I doubled the sauce, but didn't take out the chicken prior to making the sauce as others suggested. (I thought the chicken would be too dry that way.) I thought it came out just fine the way the recipe was written, and the chicken was nice and tender.

Very nice and easy, needs capers though.

Only great recipes get 5 stars from me and this one ranks. I did add 1/4 cup wine and some capers, doubled sauce, served over rice. Only problem was the soggy breading. Will just pour sauce over next time. Overall I thought this was excellent.

This is like eating at my favorite bistro in South Philly. Made as is with a little extra capers and serve with orzo. Perfection!

I put off making this for quite a while after finding the recipe because most of the Piccata recipes I've tried haven't been great. This was very, very good, though. It's very easy, and simple and the whole family loved it. I doubled the ingredients for the sauce, though, so that I would have a little extra to serve over some fettuccine.

I serve this over white rice. I always double the sauce. The flavor of the sauce over rice is great!

made this recipe and it turned out great! I follow the comments under the recipe. It turn out great because of it. I coated the chicken in the flour mixture and I put it in the fridge for about 1/2 hour. Then I cooked it in a pan. It stayed together nicely. I then made the sauce and added the cornstarch to it which made it nice and thick. I added it last to the chicken in the pan for only a minute, and then moved it to the plate with fresh veggies. It was so yummy that everyone finished their plates! I will make this again soon.

I thought this recipe was very tasty. I took the advice of a lot of the reviewers and dipped the chicken in the flour, then the egg, then the flour. Also, in the breading mixture I added oregano, salt, pepper, lemon pepper and onion powder. I also used a lot more flour. As for the sauce, I added just a dash of red wine, which gave the chicken a very refined taste. I browned the chicken until it was nearly cooked. I made the sauce separately and added mushrooms to it. Then I poured it over the chicken and let it simmer for about 15 minutes until the chicken was fully cooked. The results were good and the chicken was not soggy. I served it with maple dill carrots and rice and thought it was delicious. I'll definitely make this again! Thanks!

I followed some others' advice and pounded the chicken, added 2Tbs capers, and added lemon zest. I had no pinot grigio to add, as suggested, so I splashed some Marsala into the pan (I didn't add too much, though, because I know this isn't Chicken Marsala!). I didn't use any extra flour on my pounded chicken breasts, and I think that's why I didn't have the problem others had where the breading separated from the chicken. A lighter dusting doesn't fall off and my chicken was brown and crispy, too! As suggested, I removed the sauteed chicken from the pan, made the sauce, and tossed the chicken back in at the end. PERFECT!

Loved Loved Loved this recipe!! I did change things like past reviewers though. I thought 1/4 cup of butter was a bit much considering I'm trying to eat healthier, lol. So I used olive oil to saute the chicken. I also addes freshed minced garlic and of course a bunch of capers. My son had never had these and said, mom I like these little green round things :) I added two whole squeezed lemons into the recipe, if it's suppose to taste like lemon mine sure did and it was yummy!! I totally forgot to add the mushrooms :( But I will for sure next time! This is a keeper!!! Thanks!

Very Good Very Moist. I did add some additional lemon juice, because I love the flavor and a little white wine. I also added some capers and wow wee, a great meal. Thanks for sharing.