This recipe has become a favorite in our house. Several changes I've applied: I pound the chicken breasts flat (for even, quicker cooking), I flour, egg, flour when breading (helps it stick better), double the flour mixture ingredients and add at least 2 c. of chicken broth (crumble just one bouillon cube into it since I'm using chicken broth to start with) for more sauce. I make this in my big stainless electric skillet so I can control the temp. better (brown the chicken around 300 degrees and simmer in sauce around 175 degrees). Adding 8 oz. of fresh sliced mushrooms and a small sliced onion to cook with the sauce really adds a lot to this meal too! Since a "piccata" is supposed to have a "sharp" sauce, I've kept the lemon juice as is; if you use mostly butter when frying (I add a small amount of canola oil to raise the smoke-point of the butter some) the browned-butter taste and the lemon juice flavors compliment one another very well. We eat this over egg noodles.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?