Reviewed: Apr. 25, 2006

This is EXCELLENT - just like the Chicken Piccata at one of my favorite restaurants.

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Reviewed: Mar. 29, 2006

Very Tasty! I did double the sauce as suggested by others and it wasn't a bad idea! I even threw in a little garlic the second time I made this... and I'll make it again! Thanks!

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MrsCampbell

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 31, 2006

This was good with a few adjustments that others did. I doubled the sauce and thickened it with flour and water and also added a little butter which made it more like a picata sauce. Next time I'll reduce the amount of lemon. Overall, very good.

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CHANNELLE1

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Reviewed: Oct. 17, 2005

My Girlfriend and I liked this recipe. Super quick and Super easy. Didn't have vermouth , but cooking sherry seemed just fine. My mom used to make a version of this recipe with chicken stock instead of lemon and I think I like this version with lemon better. Chicken stock was always too salty.

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Kyle W.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 3, 2005

Delicious! I only cooked 2 chicken breasts but used the same amount of ingredients as listed for the sauce. I also added some flour and a little bit of milk to the sauce, and cooked the chicken in it for a few minutes. It was so good, my boyfried actually picked up the plate and started licking the rest of the sauce off of it.

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EMON79

Cooking Level: Expert

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Reviewed: Oct. 1, 2005

I made this for company and at the last minute I decided I needed more sauce, so I added a cup or so of half and half cream, brought it to a boil and let it thicken naturally. It was delicious and I got rave reviews. Of course it was more fattening than the regular way, so I will do it this way only for special occasions. Good recipe.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 25, 2005

I took the advice of some other reviewers and doubled the sauce, added a little chicken broth to tone down the lemon flavor, and 1 Tbsp cornstarch to thicken it up a bit. Turned out pretty good overall, even my picky husband ate it.

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RABBITSMOMMY

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Reviewed: Apr. 14, 2005

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this recipe with the following changes: pounded chicken breasts thin, cooked 4 min on each side, replaced vermouth with 3/4 cup dry, white wine, 2 tablespoons fresh lemon juice, 3 teaspoons capers, no parsley, 1 can quartered artichoke hearts, drained, 1 cup chicken broth thickened with 1 tlbsp (or so) cornstarch mixed with 1/4 cup water.

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LisaB

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2005

My husband and I loved it. A great find.

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PJAC11

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Reviewed: Jan. 23, 2005

I substituted White wine and used a little flour and water. Next time I'd make extra sauce.

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THGRIFFIN02

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Reviewed: Jan. 8, 2005

Very fast, very easy and very, very tasty. Pair with broccoli and an acorn squash with a little brown sugar and butter melted in the middle. I got raves from my dear husband, who usually does the cooking.

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TOKORO

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Reviewed: Jan. 6, 2005

I loved this recipe i just wish the sauce got thicker. Delicious over whole wheat noodles.

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CARMENJAMESE

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 1, 2004

Great Great Great! Very Tangy which I love - I customized by adding 1 whole tomato to the pan when I added the chicken which becomes like a fresh tomato sauce with the capers - YUM! I have already made 3 times and still craving more!

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MPEPKA

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Reviewed: Nov. 2, 2004

BEWARE...if you dont really like lemon or tanginess....dont make this recipe!! (or maybe cut down the lemon juice???) I thought it was pretty tastey though. I will definitely make it again, merely for the fact that I love capers. Well, and because this recipe is somewhat lowfat, flavorful, and easy to make.

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NEETYPUNK

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Reviewed: Oct. 5, 2004

Way too lemony for me, and I am a lemon lover. My husband did like this, however, so I will probably attempt this again, cutting the lemon by at least half. I did like the freshness of the sauce and think if I tweak this a bit I could really love it. I may use a little cornstarch to thicken just a bit and will possibly use a little chicken stock next time. Thanks!

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SEANBEAN

Cooking Level: Expert

Living In: West Saint Paul, Minnesota, USA

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Reviewed: Aug. 9, 2004

This is a great recipe. I agree that the sauce is very zesty and may be too much for some, but we love it. I like to pound down the chicken a bit for a uniform thickness, plus it looks like more on the plate when you're trying to cut calories. I serve this with couscous and steamed brocolli. Will make many more times!

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CHICAGOJD

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 10, 2004

Really enjoyed this...

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BEESONFAM

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Reviewed: May 25, 2004

My husband and I LOVED this recipe, and it was really easy to make (and healthy too!). I followed the recipe, except for cutting the chicken into bite-sized pieces. I have a 2-month old daughter and finally found a delicious recipe which I could have ready from start-to-finish without her waking up! We will definitely be having this on a regular basis, thanks!

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SKYGRETCH

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Reviewed: Apr. 29, 2004

I used frozen breaded chichen cutlets that were on hand. Thawed and added the mixed seasoning to them (kept the leftover for next time),no vermoth..hence used dry sherry. Followed the recipe otherwise, I loved it but my husband said to cut the lemon at least by half next time, maybe only use 1/4 for him. With this adjustment he gives it a 5 star and that really something from him. Thanks so mush for this recipe!

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