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Lemon Chicken Piccata

Reviewed: Nov. 13, 2013
Easy and delicious! I'm making this again even though we just had it last week! I served it over angel hair pasta. I suggest doubling the sauce if you do serve over pasta. I also used "Real Lemon" bottled lemon juice because that was what I had available and I did not use fresh lemons -- despite those changes the dish was still very tasty. Good lemon flavor without the bitterness.
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Best Marinara Sauce Yet

Reviewed: Oct. 25, 2012
Quick, easy and delicious! This is a very versatile sauce. The stewed tomatoes give it a nice flavor and it has a thick, slightly chunky consistency. I have used it for chicken parmesean, eggplant parmesean and served over plain pasta. It works well with just about everything. I've had to make it several times since finding the recipe 1 month ago because of family requests. The only changes I made to the recipe are: substitute basil for the oregano and chicken stock for the wine. I also added a little sugar to cut the acidity. Also, I removed Italian sausage from the casing, browned the meat in a separate pan to add to the sauce. I used the dripping from the sausage in place of the olive oil and sauteed the onions in that. I also eliminated the salt since there was plenty in the sausage. I found that I needed to double the recipe if I was using it for chicken or eggplant parmesean. Now, I just double the recipe all the time and freeze what I don't use. It freezes and reheats very well.
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