128 Reviews

Yum, yum yum! I used filleted chicken breasts for this, increased the garlic by at least double and doubled the sauce recipe. I made this alongside white rice that I drizzled the sauce over and it was wonderful. I served this with Garlic-Roasted Broccoli Drizzled With Balsamic Vinegar and we were enjoying an excellent dinner. I did salt and pepper the chicken, as well as, the flour to ensure the chicken was seasoned. Even my 2 and 4 year old enjoyed this one. Thanks!

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RedVinoGirl January 24, 2009

This is a wonderful recipe. I have made it several times. I double the broth and wine and add artichoke hearts. I always get compliments when I serve this meal!

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Crowe's Nest January 18, 2007

I used Perdue thin-sliced chicken breasts and followed the recipe exactly. Although the capers are optional, I chose to use them but found 3 tablespoons way to much. I left the lemon slices in the sauce but I'll remove them next time.....I got a few tart bites with them left in. Thanks for a great recipe. I will definately be making this again.

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dojemi March 31, 2005

Great! I cut back on the oil and butter, used fat free chicken broth, and added a dash of parmesan cheese at the end. Delicious. Thank you for this tasty, easy recipe!

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Aimee67 March 10, 2005

Wonderful, this was as delicious as it was quick to make! I made the chicken verson but left out the capors.

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Jeff Hixson March 22, 2004

Great, great dish. Very easy. We like to use boneless chicken thighs.

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Lillmarsters January 12, 2004

Great. Wonderful blend of flavors-just right.

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sugarpea November 19, 2003

Very delicious and easy to make. I made itfor family and friends and all really enjoyed the flavor. I doubled the sauce portions and added a few more of the capers. Making it again tonight!

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CarlaZ April 14, 2003

Nailed It ! I have been looking for a good piccata recipe for years. This was the best by far. Out of white wine, so I used 1/3 cup of white wine viniger. Served over pasta.

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Stacia S. February 09, 2015

Really good recipe. 4 stars because it could be improved by reducing the oil and butter. I sprayed the pan and used only 1 T olive oil. I used chicken breast in this recipe and it worked well. Also mixed some panko with the ap flour. I didn't have a lemon but did have some lemon juice leftover forms lemon off our tree I had zested a few days ago. I added some artichoke hearts which made it a meal. Thanks for sharing this!

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Mama's Kitchen (Hope) May 13, 2014
Teresa's Veal -or-Chicken Piccata