Reviewed: Nov. 29, 2009

I use the chicken prep method in this recipe for chicken fried chicken because the chicken fries fabulously and is done to perfection. The sauce wasn't as lemony as I thought it would be, so I make regular old gravy instead and pour over the chicken and mashed potatoes. My boys love, love, love this.

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agalluzzi

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Reviewed: Nov. 2, 2009

Very, very good. I used both broth and white wine. I should have listened to the advice of others and cooked the chicken first, and then made the sauce. My breading was nice and brown and crisp before adding the broth and wine, but was soggy afterwards. I also added some cornstarch to the sauce to thicken it some. I made this with Lemon Pasta sauce(also on allrecipes) and served with angel hair pasta. The whole family loved it!

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CMUANGIE

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Reviewed: Nov. 1, 2009

Absolutely wonderful classic dish! Nicely simplified. Chicken broth is ok but wine makes it special. I hate to be picky but chicken piccata has no mushrooms or egg as some reviewers suggested. It then becomes (as I call my own modifications of classic dishes) a concoction.

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INDABURGH

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Reviewed: Jul. 20, 2009

This was a gourmet meal without the long cooking time! I used a mix of butter and olive oil in a pan, I also coated my chicken in egg and then dipped it in the flour. Mixed 1/4 cup wine and 1/4 cup chicken broth, plus 2 tbsp fresh lemon. Delicious!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

You'd never guess by the finished product how easy this recipe is. Instead of lemon juice I placed two lemon slices on each breast and added capers.

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Trish

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Reviewed: May 3, 2009

I was so happy to find an easy piccata recipe that I felt I couldn't screw up. Simple ingredients, and room to play with it. I had 3 big chicken breasts, cut them in half so they were thinner, added a bit of breadcrumbs with the flour, and instead of a tablespoon of lemon juice, I put thin slices of lemon in when I added the wine. I also added capers. Really nice and didnt feel too heavy. Super recipe all around.

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Lati

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Reviewed: Apr. 14, 2009

Great! My whole family loved it! I used a chicken broth and it was delicious.

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Dara

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Reviewed: Mar. 28, 2009

I absolutely LOVE this recipe!!!!!! Whenever my mom asks me to make dinner with chicken, I make this chicken piccata. My sisters, my mom, and my dad all love it. I usually eyeball the cooking wine, I don't measure it out.

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cookin' mama

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Reviewed: Mar. 23, 2009

This is a great basic recipe. Since then I've made some modifications.... I use chicken tenders so I don't have to pound. I cook the chicken in a combo of butter and extra virgin olive oil. I tent it while I starting the rest in the skillet. I add the remaining butter with garlic and shallots adding portabella mushrooms once the onion is transluescent. I then add 1/4 white wine and 1/4 broth and 1-2 tab of lemon juice. I add the chicken back in and add capers with parsley. I serve this over pasta of some sort. Yummy!

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Julez

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Reviewed: Mar. 1, 2009

I stayed true to the recipe with the exception of adding capers and sporadically squirting lemon juice onto the chicken as it was frying. It is excellent and very easy! I rarely give 5 stars, but this is truly deserving! Thanks!

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Meg

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Reviewed: Feb. 26, 2009

I just made this delicious chicken dish. We are having it for dinner in about 5 minutes. I go exactly by the recipe, except I don't measure the cooking wine, I just eyeball it. There is nothing wrong with this recipe. It may be a little bit salty, but just a little bit. I hope you enjoy this dish as much as I do! :)

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chefkatie

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Reviewed: Feb. 24, 2009

This was good. I added garlic powder and a little thyme to the flour, doubled the sauce ingredients,and used a mix of chicken broth and wine. I browned the chicken in olive oil with a couple tsp of margarine. I added minced garlic to that which I don't recommend as mine burned. I would wait till half way thru the cooking time to add the garlic if you do. I also added mushrooms. The sauce and chicken tasted AMAZING. My only suggestion is if you are going to make this to serve on pasta (as I did), I would at LEAST quadruple the sauce ingredients. I did run short and had to add parm and butter to the pasta. The mushrooms added so much to the dish, they absorbed the flavor of the sauce nicely. Thanks for the great recipe!

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 21, 2009

VERY GOOD, I JUST CUT THE LEMON - VERY VERY LEMONY AS THE RECIPE CALLS.

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erin3

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Reviewed: Feb. 19, 2009

All of us loved this recipe. And it was fast and easy to make.

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Trefoody

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Reviewed: Feb. 7, 2009

Served this for company last night over penne pasta w/ broccoli & fresh rolls. EXCELLENT dish! I more than doubled the sauce to have enough for the pasta - 14 oz can of chicken broth, then used the can to put the same amount of white wine in, 2 T cornstarch (mixed w/ cold water first to dissolve), more salt & pepper, and about 2 T of lemon juice.

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Tara N.

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Reviewed: Dec. 18, 2008

This is the best chicken recipe that I have ever done (and I make a lot of chicken)! I used white zin instead of white wine like a previous reviewer, and it was fantastic! Very yummy, will make often - thank you so much for sharing!!

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ZEUSY

Cooking Level: Expert

Home Town: Fort Thomas, Kentucky, USA

Living In: Bellevue, Kentucky, USA

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Reviewed: Nov. 28, 2008

I made this recipe exactly as suggested (I used chicken broth because I had no white wine). I LOVED IT!! Definitely a keeper

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SARAH212

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Reviewed: Nov. 14, 2008

The combination of the wine, butter and lemon make a delicious glaze on the chicken. I really enjoyed this. White Zinfandel wine gave a slight color to the sauce which was nice.

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