By Cooks4_6 on September 04, 2006
Photo by diner524
Photo by diner524
"I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)"
Serving Size: 1 (402 g)
Servings Per Recipe: 4
"Tasty recipe. The only thing that I did wrong is add 2 Tbsp dried parsley & I realize now that it s/b 2 Tbsp fresh. I changed a couple things; sub'd yogurt for the heavy cream, cut the butter by 1/2 & added 1/4 tsp of essence seasoning to the flour mixture. I ran short of piccatta batter (& was out of eggs) so I added abit of milk/yogurt to finish the chicken pieces at the end. I guessed & went alit heavy on the lemon zest so it turned out abit tart so I will be more careful the next time I make this one. Fairly easy recipe to make & well worth the time & effort when you taste all the flavours that go into this dish, thanks for sharing."
"Wonderfully clear instructions, truly delicious recipe: basically a fabulous blend of flavours. Loved the balance of herbs and the citrus flavourings. I varied this only in that I used a low-fat cream, and really wouldn't want to change the recipe in any way at all. I heeded the advice of doubling the sauce and was SO glad that I'd done so. WOW! SO yummy! :) Thank you for sharing this super recipe! Made for Zaar Stars Tag."
"WOW!!! This was an amazingly delicious chicken dish!! My 16 yo DS stated that this might be the best chicken I have ever made before!! I used 4 chicken cutlets (less than 24 ounces) but kept all the sauce ingredients at the amounts written. I didn't have the fresh herbs so subbed dry and used a white Chardonay wine. I served this fettucine alfredo, green beans and cuban bread. I had plenty of sauce to serve with just the chicken but if I were serving it over pasta would double or triple the sauce. I didn't feel the cream overpowered the lemon flavor at all, but I also made sure to reduce the wine/lemon mixture to concentrate their flavors before adding the cream and feel the lemon zest is essential to the sauce for the added lemon flavor. This will now become part of our family's monthly rotation. Thanks so much for sharing this recipe. Made for PRMR."
"We had this with linguine noodles and I doubled the sauce so I could pour some over our pasta. It was a sensational dish, with many flavors and we loved it very much!"
"This is a lovely lemon chicken. I actually was surprised, though, at the delicacy of the lemon sauce--the lemon flavor definitely is muted by the cream. I may have overcooked the chicken breasts because the result was pretty dry. I shall make this again and bake them less long."
"Fabulous and wonderful are understatements...this is one of the best recipes I've tried on Zaar, despite my lightening it up in many ways. The sauce should at least be doubled. There is not enough, especially if you wanted extra to put over mashed potatoes or pasta. This was my first time using fresh marjoram which I've been wanting to try since it's one of the highest rated antioxidant herbs, but I couldn't taste it; the lemon and wine are dominant flavors. By the way, Olive Garden doesn't have this on the menu--and this blows away anything you'd ever get there! Made in honor of a cancer survivor for A Taste of Yellow for Livestrong Day."
"The sauce for this is wonderful, but my husband didn't think there was enough! Thanks for sharing."