- Most Helpful
- Highest Rating
Perfect! I made as directed and didn't change the lemon amount, which lead to my adding more chicken broth later in the cooking process. I added a tsp of poultry seasoning to try to counter the tartness of the lemon as well. Those neutralized it and it was wonderful. I served it with orzo plain (no butter or extra sauces on the pasta), which was excellent because it absorbed the sauce so well.
This was super simple with a lot of flavor. I chose to make this with thin-sliced chicken breast prepared for scalloping, which cooked up very quickly. I seasoned the flour well before dredging and used the entire 1/3 cup of lemon juice. I love lemon do, although it was tangy, it was too my liking. Although everyone else raved, they did comment afterward that they would prefer a tad less lemon juice. I served thus with a brown & wild rice combination. Delish!
Awesome recipe diner. Even without the capers which I forgot to include. What a delicious way to serve chicken. Made exactly as written, and wouldn't change a thing. Loved how quick and easy it was to prepare and with items always found in the house. The chicken was flavorful and tender and the sauce was excellent, tart and tangy. Thanks for sharing a new family favorite. Made for Best of 2014 Tag Game.
Delicious! I took the tip to use less lemon juice and thought the 1/4 C. was perfect. This is really a wonderful and easy chicken piccata recipe. I realized after I made it that I probably had the recipe since I have two of Giada's cookbooks. Sure enough, I looked it up and I had already made it and wrote "Excellent"...ha! Thank you!
I don't find it too tart from the lemon juice at all but with a zippy flavor I expect from piccata. I am more used to piccata flattened into scallopini, but not pounding it out is fine. I usually serve this on a bed of angel hair pasta with extra sauce tossed into the noodles, but this time I just had it alone with a small amount of gnocchi on the side, and a tossed salad. Thanks for sharing.
Delicious! I made this after my 10 hour work day, and it was perfect. Didn't take long but tasted gourmet. Thanks for sharing! Made for Culinary Quest Summer 2014.
A great chicken piccata recipe. I thought the amount of the lemon juice was just right, and I would leave it that way when making this again. It's delicious enough to serve for a special occasion dinner or when company visits. Yum! Thanks for sharing your recipe, diner524. Made for 2014 Culinary Quest (Italy).
This is probably one of my all time favorites. I would agree that the amount of lemon juice should be cut down. I reduced the recipe to 2 servings and used the juice of 1 lemon. I think next time I would reduce it to maybe half a lemon. The flour was a gluten free blend. This makes a quick delicious meal served with gluten free linguine.
Outstanding dish. It was snapped up by everyone and we all wanted more. Used the full 1/3 cup lemon
Made this exactly as written and my husband LOVED it. He is not a lemon person and he thought the sauce was delicious, may have to double that the next time I make it.