By HeatherFeather on September 02, 2002
"This recipe was adapted from recipe card collection from 1973 put out by McCall's. The recipe originated from Marrakech Restaurant in SanFrancisco. I have updated the marinating instructions to suit modern practices, but the ingredients remain unchanged. Posted by request."
Serving Size: 1 (335 g)
Servings Per Recipe: 8
"This was great. I had been looking for a chicken piccata recipe and I felt this was really similar to what I wanted. I did add some capers at the end. Wonderful lemon teste and easy to do on a weeknight. Put in to marinade before going to work!"
"I made the two batches of marinade earlier in the day. One to marinate the chicken and the other for the basting. When it was time to cook the chicken, I was all set to go. The flavor of the chicken was wonderful. Served this over rice as you suggested with a green salad. Thanks for sharing this wonderful recipe. :-)"