Reviewer:

braccipj

Cooking Level: Intermediate

Home Town: Delhi, New York, USA

Reviewed: May 1, 2012

Tried this last night as a last minute dinner and it turned out wonderful! Piccata is one of my fave dishes and this was a great, quick, and very easy recipe for it. Next time I'll probably add some capers, but that's just personal preference. Didn't have any last night and I was still a happy camper ^_^

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Reviewer:

Emmers

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Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Reviewed: May 1, 2012

This recipe gives a lovely flavor to chicken breasts. My huband and I love it! Don't change a thing! It's perfect! Thanks for sharing!

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Reviewer:

janccd

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Apr. 23, 2012

im pregnant and i make this like 3 times a week with some spaghetti if you want just double the sauce i recomend, OMG im obsessed with this, i love the lemon flavor! use both white wine and broth together

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Reviewer:

JESSICAOMENA87

Reviewed: Apr. 15, 2012

I'm giving it 5 stars because there were no leftovers and everyone loved it. I thought it was only a 3 star meal, but I admit I didn't keep a close eye on the dish while it cooked and I think I had the pan too hot. But it did take good. I've received several requests to make it again. This time I'll watch more closely. I'm sure it is just me being picky because even the toddlers loved it!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Palatka, Florida, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 11, 2012

Excellent; substitute garlic salt for regular for a little extra pep. Serve with a linguine lightly coated in butter, lemon, and garlic salt also.

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Reviewer:

goddenm

Reviewed: Jan. 27, 2012

Fantastic! Took hint and used tenderloins (no pounding) and doubled sauce (1/2 cup white wine and 1/2 cup chicken broth). Also, took hint and simmered with lemon slices instead of lemon juice. Wonderful! Kids (and neighbors) loved it!

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Reviewer:

Cindy G

Reviewed: Jan. 19, 2012

Oh yeah, this turned out quite nice! For some reason I was drawn to this version because of the simplicity then went ahead & did my own thang with it: First I lightly seasoned the breasts with salt/pepper/cayenne & gave them a light dusting of flour. Used 1/2 the butter to brown the chicken, about 4-5 minutes per side, removed it from the skillet then sauteed a small handful of chopped green olives (don't have/use capers) & a small clove of minced garlic in the remaining butter. When this was soft I deglazed the skillet with leftover chicken broth, added the chicken breasts & simmered on low for about 8 or 10 more minutes. Just before serving squeezed the juice of half a lemon over all & a sprinkling of fresh Italian parsley. This turned out very tasty with just the right zing - not overpowering at all & something I'll definitely try again!

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