23 Reviews of Bird's Chicken Piccata

From: Nasseh

On Jun 12, 2008

My recipe for Fast and Easy Paprika Potatoes went perfectly with this delicious chicken. It had a wonderful garlicky lemon flavor that played with your tastebuds. I cut the amount of garlic powder to 1 tbsp & it was plenty. I also used 1/4 cup flour & 1/4 cup bread crumbs & omitted the capers. Thanks 2Bleu for another great recipe...

From: TeresaS

On Mar 19, 2008

I have never had picatta before. But this seemed like a dish DH an I would enjoy. All I can say is, this is so moist and tender with a burst of tartness that I am going to put this in not only my Pheasant cookbook (not many chicken recipes go in there) but also in my Top 20 2008 cookbook. A 10 star recipe for sure. Thanks 2Bleu for posting.

From: Anme

On Nov 30, 2007

This is a lovely picatta. I made 2 servings of this using one big chicken breast for me and my mother. I normally dont cut my chicken up when making chicken picatta, but this way it cooked up much faster than not cubing it which made this dish evern bEtter I used more wine than broth, more of a 2:1 ratio with that and also used margerine instead of butter and skipped the salt. Served this over some paster flavored with lemon juice for a great meal.

From: MeliBug

On Dec 8, 2007

I made this for lunch today for my sister and dad and we all LOVED it! I've made chicken piccata before but never one as simple as this and yet SO tasty!!! It was truly delicious and will become a regular dish at our house! :D! i'll post a picture up soon!! Thanks!!!

From: justcallmetoni

On Jan 3, 2009

Two small comments but overall an excellent dish with great flavors that was a cinch to assemble. I made just two servings and found the amount of flour and garlic were far more than needed, so I used half the amount of flour and about 2/3 of the stated garlic; I wanted the lemon to be complemented not overpowered. My other change was to further reduce the amount of oil to a few teaspoons and reserved the butter (also reduced by half) til the end using it to finish the sauce. As others reported, this is a keeper. Thanks! Made for Photo Tag.

From: Alskann

On Mar 13, 2008

Wow! This is a flavor feast. I love picatta and this was no disappointment. So easy to make. Even my dh who is not a fan of capers loved it. The only change I made was to use chicken thighs instead of breasts. Thanks you guys, this one's a keeper!!!

From: Pneuma

On Apr 12, 2008

It's our first time to have piccata and the blend of flavors was just amazing. Thanks once again for a wonderful dish, 2 Bleu!

From: bmcnichol

On Dec 10, 2007

I doubled the recipe and it came out wonderful. My whole family enjoyed it. I followed the recipe as written other then I didn't add capers as I thought I had a jar but didn't. I love picatta but had never made it before. This was very easy to make and I will be making it more often!

From: Andi of Longmeadow Farm

On Aug 15, 2008

We all know by now this is a great recipe. I used pounded, thinly sliced scallopini style chicken breasts, and didn't cut into cubes. Just left them whole, with the garlic swirled around and wine with butter makes this a delicious, tasty treat. This recipe is easy enough to halve and I reduced the wine down to 4 tablespoons. Served alongside some Outback Steakhouse Sauteed Mushrooms and a noodle or two. Thanks, 2Bleu! Will make this often!

From: Marlitt

On Aug 3, 2008

Wow ! Is this ever a great dish. This was the first time I've had picatta but we LOVE IT. This is going into Our Favour Chicken Recipes Cookbook for sure. I left out the capers personal preference but the rest was delicious. Thank you