37 Reviews of Chicken Piccata

From: Catherine Allison

On May 30, 2001

This recipe was easy to make and quite delicious, but very lemony!

From: riffraff

On Apr 2, 2003

Followed to the letter except I added garlic as well as shallot. This is the best chicken piccata I have ever had, not too bitter, bursting with flavor. I served with thin pasta.

From: NcMysteryShopper

On Dec 22, 2004

Wonderful, tender, easy, and sooooo good!!! I did use white wine and water (1/2 cup each) instead of stock. I also did not boil the lemon slices as I do not like my picatta too lemony. I did cover the chicken with the slices when I returned the chicken to the pan in the last stage. I used 3 Tablespoons of lemon juice as well. Perfect blend of flavors! Thank you for a great recipe!

From: dmac085

On Sep 5, 2005

I used a recipe almost exactly like this. Used garlic and shallot and 1/4 c dry white wine. If it seems too tart I sparingly pinch in sugar to taste. I added drained quartered artichoke hearts, not the marinated ones, an idea I got at a local restaurant. I serve mine with angel hair pasta tossed with raw diced tomatoes. I love this stuff! Great recipe!

From: sm2be

On Oct 26, 2005

I actually assembled this into freezer bags for a housebound friend to have on hand. she cooked it in a crockpot, and loved it so much she asked for more! Thanks

From: ssinderella

On Oct 25, 2005

I did this recipe, and I loved it! Tangy, luscious sauce. Just the right amount of seasoning makes this a winner for me

From: cfletcher

On Sep 2, 2005

Loved the piccata ! I made it with skinless chicken breasts and the capers were definitely the secret ingredient. They made the whole meal ! I served it with rice and would make it again....but much more...and will use this as a company dish the first chance I get ! Thanks Sue.....a real keeper !

From: Mysterygirl

On Aug 23, 2006

This was excellent! Even my picky daughter went back for seconds. It has a bit of a tang but not too much. We used the garlic instead of the shallot and it was wonderful. This goes straight into my keepers.

From: S in PA

On Apr 2, 2002

I love Chicken Piccata, and decided to try a different recipe. My husband loved this dish! I lightly breaded the chicken first, as I have with other recipes. Next time, I will use less lemon juice.

From: JT'sMom

On Dec 9, 2006

OMGosh! More star's please. This was the best chicken piccata that I have ever eaten and so easy to prepare. I made exactly as written with the following minor modifications: I used 2 pounds (4 large skin/boneless chicken breast halves)cut in half and flattened to about 1/3" inch thick scallops, used both garlic (3 cloves) and 1 large shallot, I doubled the stock but not the lemon juice, added 3 heaping tablespoons capers (rinsed) and, swirled in 4 tablespoons of unsalted butter. I served on a bed of fresh angle hair pasta tossed with a little E.V. olive oil and steamed broccoli for a veggie. This was the first time in a long time that DH and DS were looking forward to eating leftovers. By doubling up on the stock, I had plenty of sauce leftover as well. I've been wondering what to serve at my upcoming dinner party and this is it! I think it will keep lovely in a chafing dish. A BIG Thank You to Sue Freeman!!!