Recipe by Mel-Honey
"Lemony chicken that is sure to please!"
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all-purpose flour, or more if needed
skinless, boneless chicken breast halves
salt to taste
unsalted butter, softened
lemon, cut into wedges
Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really only did a couple things different. My chicken breasts are ussually big so I split them and beat them for tenderness. I seasoned the flour with salt, pepper and garlic instead of the chicken. Doubled the wine and lemon(since I had more chicken and we love sauce). At the end I thought the sauce was a little thin so I thickened it up with a teaspoon or so of cornstarch just so that it was a little bit thicker. Great recipe though, thanks Mel!
Nothing super special about this one....it is essentially chicken picatta. Good for a weekday entree imo.
Omitted the butter, and did not change anything else.
Was pleasnatly surprised at how good the taste was.
My entire family loves this chicken. I have it with very light sauce over fresh spinach, as a salad, and my kids have it with pasta; we all love it.
This was delicious! Both my husband & 5yr old cleaned their plate. The only change I made is I omitted the capers (don't like). And next time I will cut back on the butter.
This turned out great for my Dad's 47th Birthday. I did double the white wine and lemon as well as add the the caper and let them sit a little while longer than suggested. Than about a half of cup heavy whipping cream to the sauce mixture, let it thicken and ta-da. It is a great recipe just readjusted it a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
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