Lovely chicken piccata! very flavourful with the capers and lemon. I had to use regular onion, finely chopped, couldn't find any decent shallots. The parsley was a nice fresh finish. I think it's important that the chicken be well pounded to very thin so that it can be cooked with high heat quickly. We loved the crisp outside and succulent inside and the sauce was delicious served with mashed potato and steamed broccoli. Thanks for a delish dinner Rita, I will make it again.
I've made this twice this week and went back and forth on how to rate it. On both occasions, I skipped the dredging with flour and used a bit of arrowroot at the end to add a bit of thickening to the sauce. The first time I made it with the stated amount of capers and found they were just a bit too much for me, as I found they stood out too much. The second time I made this, I cut the amount of capers in half and added an extra tablespoon of lemon. With these small adjustments it was a definate 5-star. Light and lemony with a brightness in flavor added wih the parsley. So easy, this should be in everyone's cooking repertoire. Thanks Rita!
I'm going to make a confession - I have never eaten a caper before. I'm going to make a 2nd confession - I hope I never eat another caper again. Other than eating a caper, the chicken was absolutely delicious. I enjoyed pounding the chicken to a nice, thin piece of meat that cooked up quickly. Instead of olive oil, I substituted a tablespoon of organic butter. The inside of the chicken was moist and the outside slightly crisp, a perfect contrast. The flavor was superb! A very easy and tasty dinner. Thank you very much for posting this recipe.
Low calorie dishes seldom taste this good!! I made this dish per the recipe except for 2 small changes. I added about 1/2 cup of artichoke hearts quartered, then reduced the lemon juice to 1 tbsp. The tartness of the artichokes went well with the salty capers. The chicken was tender and succulent. I did pound it out fairly thin so it would cook quickly and brown without burning. I did find I wanted a little more sauce so I just added about 1/4 cup more broth and a pinch of flour to thicken it up. I served it with sauteed Italian squash and fresh mushrooms.
This is a weight friendly dish.......my scales tell me so. :-) Thank you Rita.
Oh yummy! I also forgot to add the parsley, but there's always next time. As suggested, I used corn starch/arrowroot to thicken the sauce. Served with basmati rice and garlicky green beans. Easy, tasty and quick. DH and friend loved it, too.
This was very tasty. I think I used a bit more shallot than the recipe called for and I forgot to top it with parsley. Very fast meal. I served with some whole wheat couscous and roasted squash
Simply stated, this is GREAT! When low fat recipes are your fate! Hint is pan needs to be HOT, true! Will definately be making this again too! Shallots and capers, great combination, Used bottled lemon juice with much elation!
We loved this recipe for the Chicken Piccata. I used 2 chicken breast, sprinkled on very little flour & sprayed the skillet with olive oil to saute chicken & shallot. I did use the full amount of chicken broth, lemon juice & capers for the sauce, we love capers. Thank you Rita!
This was okay. Next time, we will try to poach the chicken or just grill or bake it. Frying it dried it out a little too much, the flavor was really good though! We added garlic, because we always add garlic to everything ;)
Made for Zaar Tag. Quick and easy dish to make. I could not find any capers though, so I made it without. Thanks, Rita