Reviewed: Oct. 30, 2009

I made this, as written with only one exception: I sauted minced garlic with the mushrooms, instead of using garlic powder. This is a very good recipe and I will be making it again.

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TLW

Cooking Level: Professional

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Reviewed: Oct. 22, 2009

Awesome recipe. I added sun dried tomato strips and also capers. The tomatoes & capers just add more color to this great dish. Thanks for putting a new twist on an old favorite.

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DJ

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Reviewed: Aug. 6, 2009

Excellent recipe. I left off the artichokes since I don't care for them and added about 2 Tbsp of capers.

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Patty

Cooking Level: Expert

Living In: Nashua, New Hampshire, USA

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Reviewed: Apr. 26, 2009

This recipe was fabulous! Will definitely make again - so easy and delicious. I used 1/2 white wine instead of 1/2 of the chicken broth. Added capers and it was excellent. I served it over some linguine. The sauce made enough to flavor the pasta quite well.

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Creative Caterer

Cooking Level: Expert

Home Town: Orlando, Florida, USA

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Reviewed: Mar. 29, 2009

Not bad, too much lemon juice.

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TOOTIEFRUTIE26

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 3, 2009

I've made this recipe at least 5 times since I discovered it 2 months ago. I cooked the chicken in olive oil (this addes flavor to the sauce). I also used fresh garlic (2 or 3 cloves) and the juice from 1 fresh lemon plus around 1/8 cup of white wine. I also added capers (generous sprinkling). I always serve this over angel hair pasta.

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Ship's Galley

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Reviewed: Dec. 14, 2008

This is the absolute best chicken piccata I have ever made. I didn't follow the recipe exactly. I sauted the Chicken in olive oil and butter.. but I used an egg/flour/egg wash first before placing in the pan. After browning, remove the chicken to a paper plate with a paper towel to drain the excess grease. Into scrapings add 1 cup white wine (chicken broth if you don't drink)be careful as it is very very hot..whisk briskly over med to high heat.. to that add the juice of one lemon, mushrooms, capers, 1 cup chicken broth and 1 table spoon of flour. Continue to whisk briskly to break up flour. Once you get your rue to a medium consistency, place chicken in pan.. turn over to coat both sides. Chop 8 artichoke hearts very well and sprinkle on top of Chicken. Take one lemon cust in half and place once on one side and the other on the other side. Cover and simmer on very low heat for 20 minutes. Place chicen on plate and spoon sauce mixture over chicken. Best ever!! Thank you for a great recipe!

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 22, 2008

Great recipe, however I made a few changes to suit my personal taste. Like some others, I left the chicken pieces whole, pounding a bit. I dredged in flour but did not use nearly a cup. I browned the chicken in butter rather than vegetable oil and omitted the paprika. I added 3 cloves of garlic instead of powder and used 1/2 cup stock and 1/2 cup wine.

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Genesis54

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Reviewed: Jun. 23, 2008

This recipe was easy to make and the whole family enjoyed it! I didn't change a thing, and it was great! Thanks so much!

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Tegan Lee

Cooking Level: Intermediate

Home Town: Folsom, California, USA

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Reviewed: May 12, 2008

I love this recipe! I find myself craving it when I haven't made it in a while :)

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ETAINL

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Reviewed: Apr. 15, 2008

I would probably not fix this dish again. I followed the recipe closely and we all found it a little bland. I've never had another piccata recipe so I don't know how this compares. I served it with rice.

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TJCASS

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Reviewed: Feb. 19, 2008

The chicken itself was good but the sauce was WAY too lemony. It came out too bitter. Better off going with one of the other chicken piccata recipes on this site.

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Kelly

Cooking Level: Expert

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Reviewed: Dec. 14, 2007

This recipe is quick and easy. I have made it twice now and it is one of the very few recipes all four of us will eat. Of course, my son picks out the mushrooms!

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vstreb

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Very good, very easy, presents on a plate beautifully. This is a good company dish since it looks like it takes forever to prepare. I added lots more mushrooms, a whole can of chicken broth, and then added some lemon zest along with the juice for that extra zip. Serve it over a whole wheat spaghetti and there you have a delecious meal. I've made this dish lots of times.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 30, 2007

Very good and very easy!!

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JOYOUS_E

Cooking Level: Expert

Home Town: Norwell, Massachusetts, USA

Living In: Rockland, Massachusetts, USA

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Reviewed: Apr. 26, 2007

This definitely a company dish.

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nursemom

Cooking Level: Intermediate

Living In: Los Altos, California, USA

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Reviewed: Apr. 9, 2007

Very good. Used wine and broth to make more gravy and cut lemon juice in half because we don't like strong lemon flavor. Served over spaghetti. Everyone enjoyed.

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Diane G

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Reviewed: Jan. 10, 2007

Yum-o (as Rachael would say). I substituted 2 oz of capers for the mushrooms and added 1/2 cup white wine. I served it over really good pasta. Kids didn't like it. Oh well more for mommy!!

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JENNIFERNOLAN

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Reviewed: Oct. 22, 2006

Simple but delicious.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jul. 3, 2006

The first time I had chicken piccata in a restaurant, I wanted to try it at home. This was exactly what I was looking for! Or at least sort of because I made a few changes. I doubled the recipe, used a little sprinkling of the leftover flour mixture and a dash of heavy cream to thicken up the sauce as it heated. I left out the mushrooms becasue I don't like them and substituted artichoke hearts for capers. I served this all over a bed of fettucine.

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