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: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 21, 2005

An average chicken piccata recipe. You do not need all the flour that the recipe calls for - - just enough to coat the chicken. And I did not cut my chicken into strips; flattened the chicken breast to 1/4 inch, pan seared, and kept in a warm oven while making the sauce. The addition of the mushrooms and artichoke hearts was a nice treat!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 20, 2005

I made a few slight changes. I used an egg/lemon juice egg wash, then dredged in seasoned flour. Pan fried with olive oil and butter. I held the chicken out, and meanwhile added mushrooms, chicken broth, lemon juice, crushed fresh garlic, capers and artichokes to pan. Cooked down into a sauce, thickened slightly with cornstarch and served over the chicken. Too lemony for my 11 yr old, but my DH and I liked it. I will make again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 13, 2005

This was sooo...good.

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LOONEYLINDI

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Reviewed: Aug. 13, 2004

This was okay - I liked the chicken piccata I recipe better, as the breading is so much tastier. Skipped the artichokes, and added a little red pepper flake to spice it up just a little. The chicken is nice and moist, and makes a nice sauce to go with pasta.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Apr. 29, 2004

This was fantastic Sharon. My husband loves the sour/tangy dishes so this was right up his alley. I skipped the mushrooms since I was out and the artichokes were a wonderful addition. I wanted a little more substance to the sauce so I sauteed a shallot and some minced garlic before adding the lemon juice and broth. I used thinly sliced chicken cutlets and they cooked up perfectly. I served this over angel hair pasta and would suggest doubling the sauce so there will be enough to go over the pasta. Thanks for sharing this one...it will definitely be made again.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2004

I love chicken piccata at restaurants, but I have never made it at home. I sauteed the mushrooms in the pan after the chicken, with the drippings and some butter added and put the garlic in with that. Skipped the artichokes and added a little bit of capers to this. I was surprised that people had stated this was too lemony for them, I didnt find the lemon flavor strong at all. I served it on top of angel hair pasta, and while my husband I liked it, it is not what I am looking for and will continue to search for a lemon piccata recipe.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Mar. 30, 2004

Pretty easy to make and tasted very good. I ended up using half chicken breasts pounded to about 1/4 inch thick rather than strips (thought it looked prettier). Reduced the lemon juice requirement to a couple of teaspoons (based on other recommendations) and it tasted good. Also, added capers at the end (with the artichokes) because I always think that capers are part of picatta. Oh, also sauteed the mushrooms in butter before adding them to the chicken.

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figment_jii

Cooking Level: Expert

Home Town: Santa Clara, California, USA

Living In: Davis, California, USA

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Reviewed: Jan. 26, 2004

Being a poor college student, what I liked most about this recipe was it's cost/benefit ratio. The ingredients were cheap, time and effort were minimal, and it tasted fabulous. The only thing I'd change is the amount of lemon juice... maybe use half of what the recipe calls for. Also, I substituted white wine for the chicken broth and that worked well. I'd recommend this recipe to anyone who is on a tight budget and low on time...

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REDHED831

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: May 5, 2003

Never had chicken piccata before so I can't compare. The kids and I did like this dish. Very lemony. My hubby got home late and had his dish reheated and he wasn't too thrilled with the taste.

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Cheri

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Reviewed: Apr. 7, 2003

Very bland and more work than it's worth. As other reviewers have noted, you definitely don't need that much flour. Didn't find it very lemony at all.

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DRJILL2

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Reviewed: Feb. 27, 2003

Not the best chicken piccata I've ever had. But it was ok.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 28, 2003

This recipe could have been a lot better had I listened to previous reviewers and cut back on the amount of lemon juice. It was really overwhelming. Two to three tablespoons would be plenty. As previous reviewers have noted, 1/2 cup of flour is plenty. The artichokes are a nice addition but if you don't like artichokes, then forget about this dish. I think I will stick with the recipe I've been using for nearly 20 years.

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