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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HISTORYGIRL04

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jan. 16, 2006

Overall taste was good. Made a few minor changes. Did not cut chicken into strips, just pounded chicken breast. Added 3 cloves garlic when cooking mushrooms, used 1/2 cup broth and 1/4 cup white wine. Also added a little butter and flour to the sauce to thicken up a bit. Added capers of course at end becaue it wouldn't be piccata without capers. Will make again

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Erin


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Reviewed: Oct. 18, 2005

Not bad. It was very lemon-y.

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raesquared

	Home Town: West Chester, Pennsylvania, USA
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Reviewed: Jun. 21, 2005

I've used this recipe several times and always comes out great!

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SULIN1

	Cooking Level: Beginning Living In: South San Francisco, California, USA
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Reviewed: Mar. 21, 2005

DH and I were not fans of this dish at all. Instead of cutting the chicken into strips, we pounded the breast thin and cooked them that way. We also used 2/3 chicken broth 1/3 white wine. We found this dish to be very tangy, and the flavours did not seem to meld well. We will not try this dish again.

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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