By diner524 on February 22, 2009
Photo by lazyme
Photo by lazyme
"This is a recipe from her weeknight dinner show. I love piccata and this is wonderful served over pasta and I served with salad and garlic bread. NOTE: Her recipe states to add 1/3 cup lemon juice, but alot of people that reviewed her recipe said it was too tart and would add less, so I suggest starting with 1/4 cup lemon juice."
Serving Size: 1 (192 g)
Servings Per Recipe: 4
"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."
"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."
"Really very delicious! I love chicken piccata, and this one seems like the real deal. The only problem was that I found the amounts for both the lemon juice and the capers to be WAY too much. I'd start much smaller on each and then taste and add more as needed. As written, it was quite sour. Still, I will adjust and make this again. So easy, so good!"
"Amazing!!! I used tenders instead of breasts and pounded them out a little before dredging. I made my own fresh pasta and wanted to make sure there was enough sauce to toss it in so I used a full 14 oz can of chicken stock instead of 1/2 c. I also did not have any lemons so I used bottled lemon juice. With a little sprinkle of parm cheese at the end, it turned out wonderful!! My fiance says "this one is a definite keeper!" =]"
"Loved this recipe exactly as posted. The only thing we did a little differant was pound the breast to make them thinner for cooking. Other than that followed exactly and loved the blend of capers and lemon - YUM, will be making this often. Made for the Italian tour for ZWT 2011"
"This was exactly what I was looking for. I didn't have capers, but I wish I had. I bet it would have been even better. I followed the suggestion of using only 1/4 cup of lemon juice and I added about 1/4 cup more chicken stock because it was a little too lemony for me. I served it over fettucinni with butter & garlic, and a side of broccoli. Very good. :)"
"Heart's pounding and palms sweaty...call the paramedics. It's not nausea or heartburn nor indigestion, but a food EPIPHANY. Lemony, crusty, saucy, like the combination of Christmas Eve service on an Easter Sunday morning. Made for Potluck Tag."
"Wonderful dinner. I used less olive oil and butter and omitted the chick stock for a nice thick lemony sauce. Also removed chicken then made the sauce to pour over for serving so chicken a little crispness. Fabulous."
"Wonderful! I used skinless, boneless chicken thighs for this (they were on special), and as a consequence it took a bit longer to cook. I also used the whole 1/3 cup lemon juice. Made for Gimme 5 Holiday Special."
"This was outstanding! We loved it. My DH raved about how good it was the whole time we were eating. He said "I don't know what you did to this chicken but this one's a keeper". I used 1/4 cup lemon juice and thought it was perfect. I had to add garlic to this- I just couldn't resist. Thanks, diner! Made for PRMR tag."
"This is just excellent. I love chicken piccata and this recipe did not dissapoint. I used the entire 1/3 cup of lemon juice and thought that amount was perfect for us. Found the parsley while cleaning up. Never made it to the dish, but no matter, we loved it. Would not change a thing. Thanks. Made for 1-2-3 Hit Wonders"
"Yum! We really enjoyed this dish. I didn't butterfly the chicken but did make everything else as directed. I started out with 1/4 cup of lemon juice and then added a little more, but we really enjoy the lemon flavor, lol. Thanks diner for a nice, easy and tasty dinner. Made for Photo Tag."