Reviewed: May 6, 2010

OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.

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Reviewer:

ChiTownChef

Cooking Level: Professional

Home Town: Victoria, British Columbia, Canada

Living In: Chicago, Illinois, USA

Reviewed: May 8, 2010

I would definitely make this again. I just love piccata, and this sauce has just the right amount of lemon and capers. I however, did not put the lemon slices in the sauce, as I did not have enough for the juice, but it was still delicious. Next time I will make sure I have 2 lemons.

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10 users found this review helpful

Reviewer:

michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

Reviewed: May 11, 2010

This was excellent - Thank you very much

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3 users found this review helpful

Reviewer:

LinF

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: May 12, 2010

Mmmm deelish! I used chicken thighs instead of breasts, the skin fried nicely! My only strays from the recipe were due to preference- no capers & 4 cloves of garlic. It was really easy to make- wish I'd doubled it! Went well with roasted new potatoes- thanks! =)

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3 users found this review helpful

Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: May 12, 2010

This recipe was fantastic! My family loved it. My chicken got a little soggy, but the sauce was perfect.

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5 users found this review helpful

Reviewer:

MEG5639

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 13, 2010

Easy flavorful dish!! Perfect for a busy weeknight meal. The only thing I did different was in the way I prep the chicken. I cut the chicken breast horizontally and then pounded the chicken out until it was about 1/4in thick. Got this advice from America's Test Kitchen cook book. And I didn't have any parsley on hand so I left it out; still a great dish.

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5 users found this review helpful

Reviewer:

bkharder73

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Aurora, Colorado, USA

Reviewed: May 13, 2010

Loved this! So easy to prepare and tasty. The sauce came out at just the right consistency and balance of flavours. I was in such a rush to eat it I forgot the parsley!? Oops. Tasted great anyway. Thanks for this awesome recipe

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3 users found this review helpful

Reviewer:

rachmaree

Cooking Level: Intermediate

Reviewed: May 14, 2010

Excellent! Next time I'll double the garlic and will not add the lemon slices until the last 3 min. of cooking they made the sauce little bitter.Thanks for sumitting your delicious recipe. Elvira Silva.

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2 users found this review helpful

Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: May 14, 2010

This recipe was pretty easy to make and we really loved the flavor of the chicken. I did modify a bit: 3 cloves garlic and I doubled the lemon juice amount (lemon fans in this household). I would make this again in a heartbeat. Thanks for the recipe!

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Reviewer:

snnyday

Reviewed: May 15, 2010

Delicious. I left out the capers, because I'm not a big fan of them. I probably added a bit more lemon juice (I didn't measure, just reemed). The sauce was amazing. Will definitely make this again - maybe even with pork or veal. Thanks!

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5 users found this review helpful