The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 29, 2008
I made this recipe no changes, it was excellent! I think I used too much chicken and not enough of the boiling water mixture because one piece or two did start to burn but will just adjust for that next time. Will def make this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 25, 2008
This was okay, but not great. I followed the directions with no changes or substitutions. The coating on the chicken was soggy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 24, 2008
This is really tasty. When my 3 year old says "this is the Bomb." I know it's a winner. The only thing is after I brown the chicken I don't put it back in the liquid because experience has told me that it will lose the breading. But that's up to you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Nov. 19, 2008
My kid´s love, total success!!!! Thank´s
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Ana
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 17, 2008
Not sure what this is suppose to taste like but it was pretty good. The breading was a little soggy and came off if it was handled to much. The lemon flavor was just enough and not over powering.
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Cooking Level: Expert

Home Town: West Chicago, Illinois, USA
Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 14, 2008
We loved this recipe, so easy and yummy! In fact I think I'll make it again tonight and we just had it 4 nights ago!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 13, 2008
Made this recipe for a group of 70 people. Everyone raved about it. Tangy and yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 9, 2008
I made this tonight for dinner. It is fabulous! I tried it a few different ways that reviewers recommended, but it's best just as published and looks very appetizing. I'm making it for an elegant dinner for 60 people in a few days, along with Garlic Mashed Red Potatoes and Airport Bob's Green Beans. YUM! Add a Mandarin Orange Caesar Salad and Buster Bar Ice Cream Dessert and it's a hit!
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2008
I thought this was pretty good. I added a lot more lemon juice for flavor, but I was using the kind that comes in a bottle and not fresh lemon juice so maybe that is why. I made it with some garlic and cream noodles on the side as suggested by some other reviewers. Was a good dish and would make again. Seems like something was missing from the crust though that could have given it more kick but I'm not quite sure what. Maybe will add lime next time like one reviewer suggested.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 2, 2008
Dish was good, but I added more garlic and paprika. Also needs mushrooms and still seems to be missing something.. Decent dish though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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Reviewed: Oct. 28, 2008
After reading the reviews and seeing how everyone was saying this came out soggy I changed it. First thing I did was double batter and flour it. Fried it in some oil for 2 mins on each side. Than turned the oven on @400 for 15 mins. While chicken was cooking I did the sauce doubled it, used chicken broth instead and added some parsley, basil, s+p and like a tablespoon of sugar. Added some flour to thicken. Than poured the sauce ontop when chicken came out. This is really a excellent chicken. A great change from the norm. Will def make again. Thanks
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 22, 2008
AMAZING. Even though it's not technically "piccata" due to the egg, it's still unbelievably delicious! I added capers for more taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 21, 2008
Like others, I pounded the chicken, then floured it lightly (with plain flour), dipped in egg mixture then dipped in flour mixture. I browned the chicken in butter added 1/2c of white wine, brought it all to a boil, then added a little bit of cornstarch mixed with water to help thicken it. Must add capers!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 17, 2008
this was good but next time i will use fresh lemons for the lemon juice.to make a thicker sauce i let the sauce reduce by half and mixed 1/2 tsp. cornstarch with 1/4 cup water then whisked it into the sauce and added about 1/2 cup white wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 15, 2008
Very good, used chicken stock instead of chicken bullion and water and it still turned out great! I'll definitely be making this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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Reviewed: Oct. 14, 2008
This was okay for a low calorie meal. I served it with cooked carrots. I upped the amount of garlic powder and will add even more the next time. I used chicken broth and white wine to simmer it in. It needs a little more 'pizazz' so next time I will add more spices or maybe some sweet chili sauce.
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Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 13, 2008
I had never tried chicken piccata before, but this is abolutely delcious, a wonderful, delicate flavor! I pounded the breasts flat, and double-dipped them (flour, then eggs, then flour again, then let them sit about 10 minutes so the coating would not come off. Wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 12, 2008
This was the first recipe I made from this site, and it turned out great every time I made it. It's been a while, so all I remember as far as deviations from the recipe are concerned is that I put the chicken in the fridge for 15-20 minutes once they were covered in flour. That seems to make the coating stay on much better once it gets into the pan. Served with rice, and it was great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 8, 2008
This recipe wasn't as good as I expected from the reviews. I liked the sauce and the unique flavor of it, but the chicken wasn't fabulous. My husband gave it 3.5 stars so I don't know if I'll give it another try.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2008
Disappointing - mainly because adding liquid to the skillet while the chicken is still cooking loosens and wets the coating on the chicken, making it gloppy. Chicken piccata I on this site is a better bet.
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