Chicken Piccata II

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Most Helpful Positive Review

Feb 25, 2007

This was Terrific! I made a few changes based on other reviews: Pounded the chicken, then floured it lightly (with plain flour), dipped it in the egg mixture then dipped it into the flour mixture. I browned the chicken in butter and olive oil until done and placed them on a cookie sheet in the oven (250 degrees to keep warm) when they were done. While they were in the oven, I made the sauce. I doubled the recipe, brought it all to a boil (I added a little sugar, 1 tsp... helps cut the sour of the lemon), then added a little bit of cornstarch mixed with water to help thicken it. I added the chicken right before serving... just long enough to coat it. That way the breading didn't get soggy. Everyone raved... it tasted like the one I order at my favorite restaurant! Thank you Terry!

—cristys3boys

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Most Helpful Critical Review

Mar 28, 2007

Just a quibble, but the dipping in egg first makes this dish "chicken franciais" and not "chicken piccata". It's a minor change, but hey - it's cooking. Chicken piccata is dredged in flour - no egg.

—D

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1,181 Ratings

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Oct 26, 2006

The first bite my wife took she looked at me and said ‘oh, you will be making this again’! This came out just fine. I modified the original some however. I added lemon zest to the flour mixture. I fried the chicken medallions (I cut the breasts in half) in olive oil and butter. I also decided to use low sodium chicken broth instead of the bullion granules. I added 1 cup of white wine (doubled the sauce recipe) to the broth as well. After adding the sauce mixture to the chicken, I used a bulb baster to siphon some of the sauce/broth off so the chicken was not completely submerged. I simmered this extra sauce in a separate pan, also adding some lemon zest and cornstarch to thicken it (remember to mix the cornstarch in a small bowl w/cold water before adding to the hot liquids – otherwise the cornstarch will just pill/ball up and not dissolve). I also added some to the chicken pan as well. I added some capers to both the chicken pan and the saucepot too. Finally, before serving I sprinkled some lemon zest on each of the medallions. It was just great! Many of my modifications were from other suggestions found here. This is a great recipe to try. Since you are zesting the lemon, try to use the fresh squeezed lemon juice. Nothing compares!

—UZIMIKE

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Mar 28, 2007

This is a good recipe, but, it would have been better if a Pinot Grigio wine was used with a good chicken stock and 2 tablespoons of capers were added. Chicken should be removed from pan and kept warm, then added back to sauce until thickened.

—Kris Sanders

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Jan 01, 2004

This was a basis for a great meal and with the suggestions of many others it came out a five-star meal! I doubled the flour mixture and dipped in the dry mixture, then wet and dry; fried the chicken in olive oil; added a half cup of white cooking wine to the broth mixture; and then added about 2 tbl. of capers while simmering. I also used the reduced sodium chicken bouillon powder to cut down on the salt. Absolutely fabulous!

—HUCKABUCK

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Mar 27, 2007

I thought this was great and will definitely make it again. I too refrigerated the chicken in the breading for about a half hour as some suggested it helps the chicken keep it's coating. I also added fresh chopped basil to the top as a garnish and it really helped the flavor. I put in a clove of garlic into the sauce and doubled the sauce to poor over the pasta. The dish was a bit bland, but still very good. May try some other variations next time. Awesome on angel hair pasta!

—Janet Dufour

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May 21, 2007

The reviews for this recipe were very helpful, and the final product was delicious. I pounded the chicken breasts, then floured lightly with AP flour, dipped in the egg mixture, then in the flour mixture before sauteeing, After the chicken was cooked, I kept the breasts warm in a 250 degree oven. I doubled the sauce recipe as others suggested, and added 1 tsp. sugar, and 1 tbsp water mixed with 1 tsp cornstarch to the sauce. I added the warm chicken to the sauce in the skillet just before serving - not soggy at all. Good recipe, great reviewer suggestions.

—Barb A.

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Feb 02, 2007

OH MY!! YUM!! I made this for dinner last night and my boyfriend and I LOVED it! I am not a big chicken breast lover but these came out so tender! I used the chicken bouillon (some have tried the broth but I had it in my kitchen) but almost tripled the sauce recipe because I served it with angel hair on the side. I double coated the chicken with the flour as others suggested and even added slivers of fresh garlic to the pan while the chicken cooked (omitting capers because not a fan). To make the dish a little healthier, I cut down on the butter and used some cooking spray. To keep the chicken from sticking, I gradually spooned the sauce to the pan. This dinner was light, easy, and YUM!! I am definitely making this again and again!

—RELLAESQUIRE

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Nutrition

Calories
276 kcal
14%

Carbohydrates
7.6 g
2%

Cholesterol
145 mg
48%

Fat
15.4 g
24%

Fiber
0.3 g
1%

Protein
25.9 g
52%

Sodium
539 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Piccata II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 276
** Calories from Fat: 139

% Daily Value *
** Total Fat 15.4g 24 %
** Saturated Fat 8.4g 42 %
** Cholesterol 145mg 48 %
** Sodium 539mg 22 %
** Potassium 193mg 5 %
** Total Carbohydrates 7.6g 2 %
** Dietary Fiber 0.3g 1 %
** Protein 25.9g 52 %
** Sugars 0.7g
** Vitamin A 9 %
** Vitamin C 9 %
** Calcium 3 %
** Iron 13 %
** Thiamin 11 %
** Niacin 94 %
** Vitamin B6 18 %
** Magnesium 8 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.