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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Reviewer:

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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Reviewer:

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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TexasSage

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Reviewed: Sep. 10, 2009

Honestly this turned out awesome. I'm new at cooking, but it actually was easy to do and tasted fabulous!

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Rinda

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Reviewed: Sep. 10, 2009

This is a great meal and is a hit every time I cook it. I use the recipe as a base and adjust the amount of each ingredient to my personal taste. Also, after I bread and brown the chicken I don't leave it in the pan. I put them on a cookie sheet and pop them in the oven to stay warm. A few minutes before I'm ready to serve the meal I take all the chicken and put it back in the pan and let them soak. This way you keep most of the breading and don't have soggy chicken, but the breading has time to soak up the juices. Then I serve it over angel hair and pour juice over all of it.

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maristcf1

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Reviewed: Sep. 8, 2009

A little too soggy, a lot too salty. I couldn't really taste the lemon flavor, too overpowered by the garlic powder/boullions.

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Leslie M.

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Reviewed: Sep. 7, 2009

This is pretty good! Kids didn't really care for it too much, but hubby and I enjoyed it a lot. I added a little sugar to cut the sour lemon. Really liked how easy it was! Thanks!

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 5, 2009

Made this tonight with some chicken medallions. Kids (9&11) and hubby loved it! I was surprised how nice and evenly the chicken cooked. I breaded in flour first, then the egg/lemon juice mixture, and flour again. I heated 3 tbsp olive oil and added 2 tbsp real butter, then cooked the chicken. Nummy! 6 stars!

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Johanna

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Wonderful recipe.I added garlic powder and pepper and paprika to the flour. I added lots of fresh chopped garlic to the butter and olive oil when sauteeing the chicken. I added fresh asparagus to the broth when cooking also capers.

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Pattie

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Reviewed: Aug. 30, 2009

Very nice. Moist chicken, amazing flaovours. I added lemon zest and cayenne pepper to the flour as i didn't have garlic salt and paprika. My husband and even my toddler loved it!

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NZRosie

Cooking Level: Expert

Home Town: Wanganui, Manawatu-Wanganui, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Aug. 29, 2009

We loved the flavors of this recipe but dont like the soggy texture. I have made the recipe a few times and have found that it is best when I make the chicken and bake it while the sauce cooks. Just before serving I pour the sauce on the chicken so it stays crispy. All in all a good recipe.

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burghbergs

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 22, 2009

This is the first chicken piccata recipe I've tried and it was great! I've made it twice and my family prefers the bottled lemon juice to real lemon and zest. Weird, huh!? The second time we didn't even bother with the sauce it was good chicken on its own. Served with pasta with butter and lemon pepper.

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Reviewer:

monkey_face

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Aug. 21, 2009

Very good!

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Reviewer:

Glover08

Cooking Level: Beginning

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Reviewed: Aug. 18, 2009

We loved this recipe. I doubled the sauce recipe as others had indicated. I also cut each breast into two thinner breasts and added capers and artichoke hearts. I will definitely make it again.

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Reviewer:

Erin

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Reviewed: Aug. 16, 2009

Was okay, found it to soggy, chicken wasn't dry enough.

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Reviewer:

Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 15, 2009

Thisw was an easier recipe than I expected. The lemon flavor was great, not lost in the breading. This recipe has replaced my grand-daughter's favorite Cluntry Fried steak.

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