Reviewed: Apr. 27, 2012

This was really good. I topped it off with some mozerella cheese and parsley....Yummy!

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Reviewer:

Ashlyn

Cooking Level: Expert

Living In: Dahlonega, Georgia, USA

Reviewed: Apr. 24, 2012

Awesome and simple to make. My wife's favorite dish so I make it for her every 10 days or so. Serve it with couscous and sauteed asparagus with minced garlic.

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Reviewer:

tiggeraholic

Cooking Level: Expert

Reviewed: Apr. 16, 2012

Great recipe, me and the girlfriend loved it. Added a tiny bit of sugar and vermouth to the broth and stewed it with capers, then served over spinach pasta.

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Reviewer:

mrasplen

Reviewed: Apr. 13, 2012

I have no doubt that the recipes for this dish comes out tasty, but it's NOT "Piccata". It's missing the capers which makes the Piccata. Also the piccata has no eggs, chicken it's drenched in flavored flour. This one it's more like a Chicken Francese.

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Reviewer:

JPcook

Cooking Level: Expert

Reviewed: Apr. 6, 2012

perfect!

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Reviewer:

Marcie

Reviewed: Apr. 3, 2012

This was pretty good...I followed a few tips from others...we pounded chicken and dipped 1st in flour then egg then flour. Browned the chicken(which pretty much cooked chicken all the way), then put in some 9x13 pans and kept warm in oven while making sauce. We tried to double sauce but then got confused as to if we should add more butter since we were done browning. The butter kinda goes away as well, so we did add some more butter and as others suggested add a 1/2 tsp. of sugar. Since we doubled we added 4 tbls. of lemon juice, but i think next time i will cut back to 3 when doubling. The sauce was good, just had an initial tang to it, but it actually grew on me. Also next time instead of sugar I might try adding wine to see the taste difference.

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Reviewer:

Jennifer

Cooking Level: Expert

Reviewed: Mar. 31, 2012

This was amazing. It is one of the best chicken recipes that I have tried on this site! I followed the recipe exactly and it turned out great. I paired it with a Lemon Basmati rice found on the site and some steamed broccoli! Perfection.

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Mar. 29, 2012

So yummy--was a big hit with both me and my fiance. We'll be adding this to the lineup!

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Reviewer:

Jennifer24747

Reviewed: Mar. 15, 2012

I originally printed this recipe up in 2006. I have been making it ever since and my husband and I love it. We don't make it too often as it isn't the healthiest, but it is good. Two things I do - I remove the chicken from the simmering sauce and then dump cooked egg noodles or angel hair pasta noodles in so they are good and coated before plating. After I plate the food I sprinkle capers over the chicken and noodles.

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Reviewer:

Heidi

Reviewed: Mar. 15, 2012

use chicken tenders and season with salt and pepper. double the flour mixture. dredge in flour then egg then flour again. fry in butter with garlic. add capers

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