Reviewed: May 10, 2012

Easy and tasty :)

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Reviewer:

kookygal

Reviewed: May 6, 2012

I love chicken picatta. I used butter to saute the chicken breasts to get maximum browned bits, and I used some chicken broth after deglazing to make more sauce. One of our favorites.

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Reviewer:

Liberty Belle

Reviewed: Apr. 27, 2012

Really really good recipe, thank you! I made this with pretty thick chicken breasts, so I pounded them thin--but they were still a tad thick. So, it took longer to cook them than recipe stated, but that's okay. You have to adjust based on what you have so that's fine with me. Since I had three chicken breasts, I decided to double the sauce but did not double the butter. I'm glad I did since this sauce is very good, but it might have been a bit much butter for me. I also think it's a tad too lemony; I'd increase the wine and cut back on the lemon next time. Otherwise, I think this recipe is really wonderful, and it really isnt' that hard--just make sure you stir while incorporating the butter. thanks for hte recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 2, 2012

This recipe is great! So easy and tasty. It can be paired with polenta, potatoes, rice, or pasta. I didn't really measure the amounts, just added them as I like them. I did pound the breasts down, and add garlic powder and pepper to the flour mix, but otherwise kept it the same as written. Yum!

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Reviewer:

claire

Reviewed: Mar. 28, 2012

This is excellent - and my kids (11 and 17) love it too. We sometimes add spinach and mushrooms. If you don't want to open a whole bottle of wine, buy a small ("airline size") bottle at your local liquor store - you will use about 1/2 of one for this dish. Simple enough for a weekday, and good leftover too.

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Reviewer:

chrisdwilliams

Cooking Level: Expert

Reviewed: Mar. 22, 2012

4 stars for mixed reviews. I would give it 3 stars, but the hubby loved it and would give it 5. My opinion is use less lemon! I doubled the lemon juice and the wine after reading numerous reviews to "double the sauce". I couldnt bring myself to use any more butter, but did in the end to cut some of the lemon flavor (which was still too much).

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Reviewer:

Kjkendal

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Reviewed: Mar. 15, 2012

Fantastic recipe that will be an easy pleaser. I agree with the other person who doubled the sauce recipe so that there would be enough to cover the pasta. However, I found the sauce to be a bit runny. I'll have to think of what to do to thicken it for the next time. I'll definitely cook this again! :-)

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Reviewer:

Lady Malfoy

Reviewed: Feb. 21, 2012

This was an OKAY recipe. I used chicken broth instead of wine. Also added some minced garlic. Used more AP flour to thicken the sauce. Overall, it was a little too lemony.

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Reviewer:

Aaumpai

Reviewed: Dec. 27, 2011

This was sooo good and pretty easy to make! My husband and I made this and absolutely loved it! We only made a few modifications- a little garlic powder in the dry mixture, pounded out the chicken breasts, added 2 gloves fresh grated garlic to the sauce when it was reducing, used chicken broth instead of white wine, then added chopped black olives when we added the capers. Delicious!

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