Chicken Piccata with Capers

  • fldiner Posted: 11/14/08
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    This was delicious! Fresh, light tasting and easy. My husband wanted seconds. I didn't change a thing and it didn't need any!

  • Tucker79 Posted: 01/08/09
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    This was delicious and easy! It took less than a half hour to make and was yummy. The only change that we made was to sautee some mushrooms in a seperate pan and added with the chicken at the end. It just gave it an extra kick.

  • lksmithnj Posted: 07/30/10
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    Definitely a winner! I made a few minor changes as suggested by others.One cup wine, 1/4 cup lemon juice, 1 tbsp. finely minced garlic and a tiny bit of cornstarch mixed with cold water to thicken slightly. I also served this with skinny egg noodles mixed with peas for color, and a tomato, basil and mozzarella salad. Be sure to use high-quality chicken, either Bell & Evans or chicken from a butcher shop. Definitely a keeper!! Lots of flavor and very attractive. Might be company quality...

  • DebbieB Posted: 12/01/08
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    This was delicious and was super easy to make. I made this for dinner on a weekend, and my husband loved it. He normally is a little picky when it comes to flavor, but thought this had a lot of it and wanted me to make it again the next week. I followed the receipe exactly how it's outlined and it was delicious. I would totally make this for company.

  • APinder Posted: 06/30/10
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    I liked the basis of this recipe; it's simple and has good flavor. However, I would add the garlic before the liquid, and saute it slightly, and then add the wine and lemon juice. After most of the wine cooked off, I added some butter and whisked it to finish the sauce. This makes it higher in fat but helps thicken the sauce and takes the edge off the lemon juice.

  • jenpm78 Posted: 01/07/09
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    Delicious and easy. I might double the sauce for next time.

  • mlrlizard Posted: 03/17/09
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    Absolutely delicious. This recipe became a family favorite the first time I made it. I follow the recipe pretty much exactly, and have found that the dryer the white wine you use, the better.

  • DawnSch8 Posted: 09/18/10
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    Excellent and so easy. Really nice flavors that don't overwhelm the chicken. We put it over arugula with a lemony red onion vinegrette...lighter than pasta and so clean and fresh!

  • Bhamdining Posted: 01/22/09
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    This is incredibly easy and very good. The key, however, is using good chicken. Mass market commercial boneless chicken breasts are mushy and bland. It's incredible with free-range chicken, but even Whole Foods' standard natural chicken is good. Also, the recipe says to cook until browned, but you need to make sure it's cooked through, which depending on the size of your breasts may take a bit longer.

  • shanana Posted: 08/18/10
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    This is a fantastic recipe! I had to double the sauce the first time and it still wasn't enough for the chicken and the pasta. So, the next time I tripled it. YUM! Probably the best Chicken Piccata recipe I've ever tried!

  • dgitlin612 Posted: 03/06/09
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    Followed the recipe exactly. Served with egg noodles instead of spaghetti. It was very good, but I agree with the reviewers that said not enough sauce. Will definitely make again, maybe doubling the sauce ingredients.

  • DebbyCA Posted: 04/01/09
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    Made this for a special occasion sit-down dinner party & it was a big hit. I followed the directions exactly & served over spaghetinni that I lightly coated with a lemon juice,olive oil & fresh basil sauce. I made the Italian Squash Pie as the side dish. It was all delicious. Next time I'll follow other's advice and double the sauce for the chicken though. We really enjoyed it.

  • Tribe09 Posted: 04/06/09
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    I loved this recipe! I made it for myself and it was delicious and so easy. It took a total of 20 minutes and I ate every bite. I did make a little more sauce than would be measured for one person, but it was still great.

  • Terrym4 Posted: 07/29/10
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    Easy to prepare, I did add extra chicken broth and thicken with the corn starch. This has become my go to recipe when company drops by. Always gets rave reviews! Served with rice and fresh asparagus.

  • Lucyrocket Posted: 08/08/10
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    Whole family loved it (kids included)! I especially loved the ease of the whole thing! The end product was outstanding flavor!

  • jewel104 Posted: 08/02/10
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    Implementing other reviewer's suggestions turned this dish into a 5-star dish, especially doubling the sauce and adding roasted red peppers [just from a jar] and fresh mushrooms. For the first time, I used organic chicken cutlets for 1/2 the chicken and just 'regular' chicken breasts pounded for the other half. I thought the organic chicken cutlets were more flavorful and would recommend spending the extra money on them, especially if entertaining. I served this with orzo and a side of steamed veggies. Delicious!

  • Empac7 Posted: 08/26/10
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    I would definitely make this again. My fiance thought it was too bitter, so next time I would decrease the lemon juice, or maybe use another type of white wine. I also doubled the sauce, which was a great idea previously mentioned, and added mushrooms.

  • Louise5980 Posted: 09/08/10
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    This has been one of my favorite recipes for a long time, and after making it for dinner tonight, I thought I'd finally write a review. I serve it with polenta rather than spaghetti and make a salad with a Dijon vinaigrette to go along. I also topped it with sun-dried tomatoes tonight and it was fabulous! I do agree that a little less lemon juice would make the sauce less bitter.

  • Vrwest Posted: 09/29/10
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    Great recipe! I will follow other suggestions & double or triple the sauce cuz the noodles were a bit dry. I also didn't have parsley on hand, so I used cilantro which worked fine. This one's a keeper - yum!

  • emmamom Posted: 01/30/10
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    Really like this recipe...with some changes. As suggested, I added about 1 cup chicken broth. I also thickened with some cornstarch. Then I sauteed some mushrooms and spinach in the sauce and then added back in the chicken to reheat and mix with the sauce - for flavor - before serving. My 4 yr old had 2 servings!

  • DLWolf Posted: 02/12/10
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    We made this dish tonight for dinner and it was really really good! I noticed that the sauce was much better after it set for about 20 minutes - the flavors were able to blend a little more. We added shaved parm but forgot the parsley. I would comfortably serve this to company. We added a tsp of flour to the sauce to help it thicken. Good recipe!

  • texassusan Posted: 03/02/10
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    I serve this frequently adding broth and a bit less lemon juice. I increase the sauce this way. I serve with caulifower mashed as a potatoe side to keep the calories down and one other green vegtable and salad,

  • 4texans Posted: 04/28/10
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    This recipe was easy and delicious. I did add the chicken broth to make more sauce. I also used olive oil infused with garlic.

  • Linda47Roth Posted: 10/24/10
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    My husband loved it and thought it worthy of a 5 star restaurant entree. I added a little extra wine, which never hurts! :)

  • MichelleT8 Posted: 03/30/11
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    Just outstanding. I've made this a weekly meal in my house. I always add spinach after all is done, close the lid and let the steam simmer everything. And it's so quick and easy! Make sure you use a wine you enjoy, as is always the rule!

  • DrKKFisch Posted: 06/15/11
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    This is so tasty and will definitely keep as a favorite. I did add moor capers than recipe suggested as I'm a big fan of capers. Doubt I will order this in a restaurant again as this was so good and I know I can make at home.

  • ChefNewWifey Posted: 04/13/11
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    Absolutely phenomenal. Quick & easy (just how a weeknight meal needs to be), plus with all the flavors and pasta you DEFINITELY don't feel like you are skirting caolories. A few red peppers as suggested plus some minced shallots versus garlic put it over the top. Don't skip on the capers; they add an essential layer to the meal. Fresh lemon juice is best, whole wheat pasta, and absolutely double (at least) the sauce. Served with green beans, and the colors on the plate make it worthy for company!

  • GlutenFreeGirl5 Posted: 04/13/11
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    This is my go-to recipe! It is simply delicious. Instead of flour, I used a gluten-free flour and it needed to be browned longer. This is such a great, light sauce!

  • sheri1964 Posted: 05/24/11
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    I have been making this recipe for years! It's excellent as written and I don't change a thing. It's a family favorite and is a beautiful dish for company. We like to add whole grain orzo, precooked, to the sauce, then add the chicken back to the pan for a final simmer. The orzo and chicken absorb some of the lemony sauce and is delicious.

  • fila72 Posted: 09/20/11
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    I have used this recipe for years but I use Moscato wine sweet which I think balances out the tart/sour lemon taste and the capers perfectly!!! I also don't measure anything sorry but I am cooking for 8 and I also use thin cut chicken breasts no pounding or any of that stuff just cook 'em and eat 'em !!!! lol

  • ChrisGopher Posted: 09/07/11
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    When making the sauce I add marinated artichoke hearts from a jar ( Cara Mia) and asparagus spears cut into pieces, stir and let simmer on medium heat 5 minutes or to your liking. Fantastic

  • Allison823 Posted: 10/05/11
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    Delish! I added about a 1/4 cup of low sodium/fat free chicken broth to add something to the sauce. perfect!

  • Jessical95843 Posted: 10/03/11
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    Love it they use to have it on foodnetwork.com but they removed it.... So glad I found it here!

  • audrakay1969 Posted: 09/16/11
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    I was so excited to make this recipe for my boyfriend as we recently had Chicken Piccata at a wedding and he loved it (he is a very picky eater). I read all the reviews here and figured this was a fool proof recipe. I followed the receipe exactly as it was written, but it was so lemony we could barely choke it down. I am willing to try it again but use half the lemon juice (1/8 cup instead of 1/4 cup) and add more wine or water instead. Very disappointed in the finished product!

  • Kristinesj Posted: 12/18/11
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    One of my favorite dishes and this is a GREAT version of it...even my picky son liked it!!

  • Michelelyl Posted: 01/07/12
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    The only change I made is to add some artichoke hearts to the sauce at the last moment, but this was absolutely delicious!

  • Hollybubba Posted: 02/12/12
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    Love this recipe. It's delicious and quick. Served it with a side of wilted spinach.

  • kelp0op Posted: 03/02/12
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    I love cooking so much and as I take a peek on this Gourmandia site, I found out that there are more than recipes in there... It offers a lot from broad collection of recipes to cooking skills and napkin folding. Thanks for having this. You must try to take a tour on this site! A package site!

  • smg0rrh Posted: 02/12/12
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    Good, but a little on the sour side.

  • kvdahl Posted: 02/02/12
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    Maybe I did something wrong but this recipe was wayyyy to sour. I even put some cream into the sauce to thicken it and give it more of a creamy flavor, but the lemon juice powered through and ruined the dish. I'd use maybe an 1/8 of a cup of lemon juice next time? Even still, this was just a blah dish to me.

  • Waudo123 Posted: 03/18/13
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    Easy and quick preparation! Perfect for dinner after a long workday!

  • lvhughes55 Posted: 03/21/13
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    I would agree that this is an easy, quick recipe that is a crowd pleaser. I've made it several times. Never disappoints. I would agree with some of the other comments. I would NOT use bottled lemon juice nor cooking wine/wine I would not drink. It definitely affects your results.

  • daneanp Posted: 04/18/13
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    Quick, easy, delicious. I would serve this to guests, no problem. Had with steamed green beans.

  • buenacena Posted: 07/07/12
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    My husband has mentioned chicken piccata, so was excited to make it for him at home (we eat in often, I always cook). I researched a number of recipes and chose this one based on the reviews. Not sure what happened - my husband said way too sweet, I said way too sour. I used a cheapish white wine (I save the good stuff for drinking) and used the bottled lemon juice to save some time. With it being cooked down, I Didn't think it would matter and the recipe didn't specify. I hate when people modify and then give a bad rating - I think I stuck to it, but just didn't like. Perhaps less lemon, and some chicken broth cooked in?. I'm looking for a more earthy, comforting taste out of this dish, which this recipe just didn't provide. Oh well. I will not make again.

  • wreed122 Posted: 09/19/12
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    I took a couple of shortcuts, used botttled lemon juice, white cooking wine. But followed everything else to the t. This dish came out very flavorful. Will be a staple in my cooking rotation.

  • daisylover Posted: 03/12/13
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    This is an outstanding recipe with great flavor. Do NOT use bottled lemon juice as it is not the same taste or quality of using fresh lemons. Do NOT use white cooking wine as it has a very high sodium content - use the same wine that you will be drinking with the recipe as it mellows the dish without being salty and bitter. I have tested many Chicken Picatta Recipes and this is, by far the best with the most delicate flavor when using the ingredients as listed.

  • catamaranann Posted: 03/12/13
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    Delicious! Super easy and quick, a big hit with the family, including my picky 7 year old. Will definitely be making this again.

  • meechiecoates Posted: 03/22/13
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    My husband asked me what we were having for supper. I told him I was making this. His reaction was "Ehh!" I need to explain that my husband takes "picky" to a level never before experienced by humankind. I asked him what it was that he didn't like of the ingredients, he had no problem. "i am not eating lemon chicken." I explained that 1/4 of a cup of lemon juice was not much and this IS what we're having. Followed every bit of the recipe to the letter, used Gnarly Head White wine--had to be careful as I was cooking not to do a Julia Child! We're having this again per my husband's request tonight. He even liked the capers! This is PHENOMENAL!!!

  • TaraDearborn Posted: 06/12/13
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    Amazing and so easy!!!

  • jrymea Posted: 02/09/14
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    I buterflied the chicken breasts instead of pounding them flat. I think that is easier. I am going to double the sauce next time and maybe use more wine and less lemon. It was delicious but really tart. I am wondering if some lemons are more tart than others. Husband loved it just the way it was.

  • ggebhard Posted: 03/19/14
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    This was so delicious. My only deviation from the recipe was substituting couscous for the spaghetti. My family devoured it and asked me to double the sauce next time so they could use it on the side dishes!

  • Peeps2 Posted: 10/29/13
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    I can't believe I haven't reviewed this recipe. I make this all the time, as it is my husband's favorite dinner. It's fabulous as written, although sometimes I get a thicker sauce and sometimes thinner. Maybe due to the sugar content of different wines? Anyway, I always double the sauce (er, maybe then it's not quite so "light" but oh well), and if it's too thin I thicken it with flour. Yum!

  • anyamary33 Posted: 03/18/14
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    This is just delicious. I use it often, and it never loses favor.

  • Chowchica Posted: 03/19/14
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    Good flavor! I will make it again!

  • ktleyed Posted: 09/30/13
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    This was delicious, absolute keeper! The sauce was so good!! Made just as written, but I did add a little extra lemon juice.

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