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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Reviewer:

MrsCampbell

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Austin, Texas, USA

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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Reviewer:

CHANNELLE1

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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Reviewer:

Kyle W.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Brooklyn, New York, USA

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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Reviewer:

EMON79

Cooking Level: Expert

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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Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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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Reviewer:

RABBITSMOMMY

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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