This recipe was easy to make and quite delicious, but very lemony!
Made this for dinner tonight, had to sub beef stock (homemade) for chicken, and omitted the parsley (both changes because of what I did and did not have on hand). Regardless, it was excellent - exactly what I think of as "chicken piccata."
This is hands down the best Chicken Piccata recipe ever. I can't believe how much flavor there is in a dish that takes almost no time to put together. I serve it with angel hair pasta.
Have been making this for years - a family favorite. I recently omitted the butter to reduce calories, and it was still great!
We love this piccata recipe. I really enjoy the flavor of lemon and chicken. I served this with buttered noodles and hominy. Thank you for sharing this with us.
I've been searchng for a chicken recipe that will rate 5 stars by my DH, and now I've found one! A few changes just to make it "ours" include adding some white wine, did not add the capers (didn't have any), and made a cornstarch slurry to thicken the sauce a bit before putting the chicken back into the sauce for a few minutes. Did not use salt since I used a chicken Better than Boullion base with the water. Oh, and didn't have any fresh lemon but used lots of lemon-pepper seasoning. Served with a lemon-pepper rice. Delish! Thanks for sharing a winner!
I used pork cutlets as the protein. I mixed chicken broth and white wine 50/50 to make up the liquid for the sauce, and left out the parsley. Delicious.
I made this for New Years Eve. It was a huge hit. I used garlic instead of shallots and used slightly less lemon juice and a bit more stock. It was a light and healthy dish. I served it with Trader Joe brown rice blend cooked in chicken stock with dried cherries and walnuts. The best rice product ever, salad and crusty bread
Even cutting out the lemon zest this recipe is WAY too lemony. I would cut the lemon juice down to a dash if I ever decided to try this recipe again.