Reviewed: May 24, 2012

Very good and easy to prepare with ingredients I already had on hand (except the capers). The sauce was savory. I served this on parmesan risotto. I also added extra garlic.

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kac2research

Cooking Level: Intermediate

Reviewed: May 24, 2012

Delicious. Crowd pleaser..but a bit oily.

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cclovesfood

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: May 23, 2012

added mushrooms, good...actually really good, but I have had better.

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Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: May 18, 2012

We were not that impressed with this recipe. It was alright, but definitely didn't seem like anything special. Lacked strong flavor and more spices, we thought.

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NikkiD.

Reviewed: May 3, 2012

Made this for date night dinner it was amazing! I will be making this again for sure.

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kkennedy

Reviewed: Apr. 30, 2012

Just made this tonight for dinner. After reading reviews, I did abit of tweaking. In the flour mixture, I used rice flour, added the grated peel of one lemon, and a tad bit more garlic powder. I added more vino, boiled most of it off, and used less broth. I added the juice of one large lemon. I simmered that off, condensing flavors before adding the chicken back to the pan. Grated the peal of another lemon on top of chicken. Chicken piccata has always been one of hubby's favs, but he says this was absolutely the best ever! Even out-did his favorite restaurant!

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Sugersnap

Reviewed: Apr. 28, 2012

I made this today for lunches next week. Gathered all the ingredients, started cooking the chicken... And started drinking the wine. I ended up polishing off the wine, so I got a bit creative. I used half a cup of lite raspberry vinaigrette instead, and doubled the lemon juice. I also added a few dashes of cayenne to the flour, and dumped the left over flour mixture in during the final stage. This turned out deliciously, and I'll definitely make it again, but next time I'll try not to drink all the wine!

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tacolejr

Reviewed: Apr. 11, 2012

I tried this recipe tonight and although we enjoyed it, I would say that it definitely needs some tweaking. I love the addition of artichoke hearts but I will add twice the amount of lemon juice next time and twice the garlic as well. I would also suggest only dredging the chicken in flour on one side. My favorite chicken piccatta recipe is one that I found in "The Joy of Cooking" years ago. I think I'll be sticking with that one although I'll be borrowing the addition of artichoke hearts. Overall, not a bad recipe but one that could use some alterations.

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vamoosa78

Reviewed: Apr. 11, 2012

This was sooooo good. I added my fettucine past to then the butter and the capers. I didn't have Lemon juice so I seasoned my chicken also with lemon pepper and sprinkled some into the wine, onions, garlic, and broth as it thinckned

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Marie

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

I used this in lieu of my usual recipe. Although I agree that it does taste better "the next day" (it made an amazing omelet), I found it lacking for the actual dinner. By no means a bad recipe, quite the opposite. I would just love to have the flavor of the second day omelet in the initial dinner.

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