Traditional and tasty. Easy to make. I served it with thin spaghetti and it was a hit.
This was very tasty. I made a few changes to the sauce since during tasting I found it was really too wine-y for my husband's tastes. I doubled the sauce using 1 cup of chicken broth, 2/3 cup of white wine, 1/4 cup lemon juice (instead of a "real" lemon) and I upped the brothiness by adding another teaspoon of broth base (sorta like a bouillon cube but it's a paste) to the liquids. I also used about 2 tablespoons of flour mixed with a little of the liquid and then added the slurry back to the pan to thicken up the sauce a little. With those changes, it brought down the wine-y-ness factor and we both loved it. Give me a lemony sauce and capers and I'm a happy girl. Thanks for the recipe.
Absolutely wonderful. My father is Italian and this reminded him of his Aunt who cooked Piccata for him when he was younger. Thank you TGirl.
This is SOOOO good, not to mention easy. I have to agree with Elisabetta #2 concerning capers. I used to be a caperphobe and completely without reason. They are now a regular item in my pantry. Thanks, TGirl for the post...this earned a big 5 stars (more if I could ) from our house!!!!
This is as good and easy as it gets. I have some advice for cooks with caper phobia: get over it! They add such dimension to so many dishes. The secret is to buy the tiniest ones around. They cost more, but taste so much better. Here in Italy I use Caber brand and one heaping tablespoon was plenty for this recipe.
Used chicken, hubby doesn't like veal.
A hit with the cook (because it's so easy!) and a hit with the husband (because it's so good!). I was delighted that a newbie cook like myself was able to create something that tasted so wonderful. Personally I LOVE capers, so next time I will add a teeny bit more. I served it over a bed of angel hair pasta.
that was ok ... its better if you use a small lemon