Absolutely delicious! As suggested by others, I pounded the chicken breasts, then refrigerated them for an hour or so after dipping before I browned them in a mixture of butter and olive oil. They were perfect! After browning, I removed the chicken from the pan and deglazed it with lemon juice (I used more than the recipe called for) and 1/2 cup of white wine. I returned the browned chicken breasts to the pan and cooked them for 10 minutes, then added 1/2 pound of sauteed mushrooms and 1 can of artichoke hearts, cut up, and cooked another 5-8 minutes, until done. Just before serving, I added 2 tablespoons of capers. I served the Chicken Piccata with Fettuccine Alfredo V (also from Allrecipes.com), a Caesar salad and fresh broccoli. It was a wonderful meal that both my family and our guests thoroughly enjoyed. Thanks for the great recipe!
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Absolutely delicious! As suggested by others, I pounded the chicken breasts, then...