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Lemon Chicken Piccata

Reviewed: Apr. 14, 2013
This is the best lemon piccata recipe I have found, and I've tried several. Taking the advice from some other reviewers: I used boneless thighs (I like them better) and pounded them first; used Italian bread crumbs instead of flour, keeping it light; 1/2 cp white wine and 1/2 cup broth, instead of all broth; lemon zest only, no slices (I've had trouble with bitterness in lemon recipes - trying to figure it out); used the juice from that lemon and topped it off to 1/4 cup with fridge lemon juice. Served over box garlic/pine nut coucous. It was perfect. Fabulous.
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