Reviewed: Jul. 8, 2009

geat. we did add capers and a few garden roma tomatoes. served over pasta. Hubby wants to add to regular rotation

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STEINY

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

I liked this! I thought it was delish'!

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Caroline M.

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Reviewed: Jun. 28, 2009

This was out of this world. I will definitely double the sauce next time. And add capers.

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hanksmom

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 24, 2009

Prepared it exactly like the recipe said, and it came out great! Thanks for the good eats!

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esotarya

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Reviewed: Jun. 15, 2009

This was excellent both times I made it. The first time I found that all I had was the 'fake' lemon juice in a little plastic lemon...and it came out very well in spite of that, but I believed in my heart of hearts that fresh lemon would push it over the top to greatness. In my frenzy of enthusiasm, I over did it with the fresh lemon the second time around- it was still outstanding, but the beauty of the lemon is in its subtlety- so don't make the same mistake I made an go too nuts. Other than that, I basically followed the recipe and reviews, doubled the sauce, browned the chicken and put in the oven while the sauce reduced. Adding some white wine, letting it simmer down, then a small amount of cornstarch thickened up things quite nicely...threw some capers in at the end as well. Good stuff!

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Spizy

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Jun. 14, 2009

This is a regular at our dinner table now. I added a few tbsp of capers as well as some white wine in the sauce, but was otherwise faithful to the recipe. Very yummy. Thanks for sharing this!

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TinaMonster

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Reviewed: Jun. 12, 2009

wonderful! followed the recipe to a tee. at the end, i did add some capers in the lemon butter sauce. the chicken had a lovely crust and the sauce was flavorful. very, very tasty dish. thanks terry!

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STEPHANIE101

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

Very tasty! I'd give a 4.5.

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Ashlotte

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Reviewed: Jun. 11, 2009

I made this following the recipe exactly, and it turned out really good - I would make it again. I ended up with quite a bit of sauce, so I was wishing I had made some rice or something to pour the extra sauce over. Nice, lemony flavor.

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JSB

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This recipe is great, but I couldn't figure out what was missing... white wine! Of course! I too, like another member, butterfly the chicken breast and then between 2 pieces of parchment paper, pound the breast until it's about 1/4" thick before I dip in egg mixture. Then after, I return the chicken to the pan and add the broth. I pour a small amount of white wine (about 1/4 - 1/3 cup) white wine, place the lid on and simmer on low for 15 minutes. This time, I used sauvignon blanc -it's what was in the fridge and already open.

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AmericanInZurich

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Reviewed: Jun. 3, 2009

This dish was wonderful! I made no changes! Great job!

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Julia

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Reviewed: Jun. 1, 2009

I've only tried making this and Barefoot Contessa's Chicken Piccata. This was a bit more tame with the flavors compared to the Barefoot Contessa's overpowering chicken piccata taste (recipe called for 1/3 cup lemon juice). This was still very tasty. I'll continue with my quest for the best chicken piccata recipe for me.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 25, 2009

Easy to make but a bit bland. Sis and boyfriend liked it however. Will try next time with garlic and mushrooms that another reviewer suggested.

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FeliciasFirst

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Reviewed: May 23, 2009

This one is a keeper. I made it exactly the way it said to. I could eat just the sauce by it self. SOOOOO good

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LEE61

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

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Reviewed: May 16, 2009

Every time I make this my daughter and husband just rave! They love it!

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kbastian

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

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Reviewed: May 11, 2009

Delicious! My husband and I loved this and I will make it again. The chicken does not need to "simmer" for 20 minutes, I simmered for about 10. I used I can't believe it's not butter, instead of real butter, and "poultry seasoning" as I couldn't find the bouillon. Served it with broccoli and cous cous- a perfect meal!

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cdrista215

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Reviewed: May 1, 2009

maybe it's just me but i thought the chicken was a bit bland for my taste. i think i should have seasoned the meat more before dipping it into the egg mixture. other than that it was very tender and the flour browned coating was delicious.

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saralovesfood

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Reviewed: Apr. 28, 2009

My husband and kids loved this recipe! I served it over a bed of angel hair pasta sauteed in garlic & spinach with capers on top of the chicken.

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CGUIMAN

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Reviewed: Apr. 28, 2009

I made this exactly as directed but I did double the sauce. It was so good! Great meal!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

I did not enjoy the flavor of this recipe at all. The chicken was good, but the sauce left a lot to be desired. I kept adding things to try to increase the flavor and ended up with something more edible, but not even close to the original recipe. I won't be making this again.

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