Reviewed: Nov. 5, 2009

I actually used thighs and legs instead of the breasts, since that's what I had, plus no pounding. Very flavorful! Light and lemony and juicy. And really fast.

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Reviewer:

Krista C.

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Reviewed: Nov. 27, 2008

This recipe is nothing more than food from a can, for 5 minutes extra work you can have a more delicious meal, and have that warm feeling that you actually cooked it. After you have cooked the chicken pour some of the excess oil off but try and keep the juice of the chicken, on high heat add 3 cloves of garlic crushed (using the palm of your hand, cook until slightly browned), capers and the juice of 2 lemon and zest of half a Lemon to deglaze the pan now add a small cube of butter and whisk until thickened.

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Reviewer:

Aitken

Cooking Level: Professional

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Reviewed: Nov. 25, 2008

This is essentially chicken piccata without the white wine. I think the wine adds such a nice flavor that without it the dish seemed a little bland. Plus, I used leftover flour from breading to thicken the sauce rather than cornstarch, which probably tastes better than cornstarch... I'd say don't mess with a classic.

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