The chicken tasted bland. The salt and pepper should have been used to season the chicken before flour. I doubled the sauce, which was very good.
We have this recipe regularly. I don't alter a thing.
Between the wine, the capers, and the lemon juice this is way too acidic. Subbing chicken broth for the wine and reducing the amount of lemon juice and capers would help, but there is still a very small amount of sauce so maybe double or triple the recipe with the modifications. There are way better chicken picatta recipes out there.
This is one of my favorites. I use it frequently. It's quick, simple and tasty.
This is probably one of the worst things I've ever made. First time making Chicken Piccata and should have kept going when I found this recipe. Way too much lemon. Every other recipe I found cut it with chicken broth. This is the first time my family asked me 'please, please do not make this again'. People who gave this 4 -5 stars must love, love, love food that is overwhelmed by acid. The only reason I gave this recipe two stars is because we were able to force it down.
This is a Cooking Light recipe! !!! I would add a cup of chicken broth to extend the sauce and dilute the lemon juice. No butter or cream. That is not chicken piccata., more like Alfredo..
1. Lemon juice should be reduced. Limit to juice of 1 lemon.
2. White wine and lemon sometimes compete. Eliminate wine and replace with chicken broth.
3. This dish is too delicate for spaghetti. Use angel hair for a lighter pasta base.
Otherwise, a very delicious meal. Serve with gently steamed fresh asparagus spears on the side. Glad to find this site & look forward to more involvement.
There is soooo much acid in this recipe that I'm certain the enamel on my teeth is gone. So many issues with this. Too acidic, hardly any sauce for the chicken much less the pasta, and completely one note. My girlfriend who is learning to cook followed directions exactly and called me into kitchen after tasting finished sauce. I am a Chef by trade and was mortified by the sauce. To remedy the fiasco I had to add 1/2 stick butter,1/2 cup heavy cream, and about 1/4 cup parm. The acid was still too high but there was ample sauce for chicken and pasta. I'm shocked people are giving this any stars at all. If this recipe showed up at my door I would punch it directly in the mouth.
I'm sure this recipes creator is a nice person, but please for the love of god, stay out of the kitchen.
I doubled the sauce recipe and added a total of 1/4 c of fresh lemon juice for the double batch. You can always add more lemon juice later if needed. I used Barefoot Sauvignon Blanc for the wine, and added more capers since I love them! I used linguine instead of spaghetti. Delicious❣❣
I tried to increase the sauce by adding more lemon juice and wine - but it was too lemony. I will take that into account next time and use chicken broth to extend the sauce. Also next time I will rinse the capers to lessen the saltiness. But this is really tasty and with a few tweaks it will be perfect. I did cheat and melt a couple of tablespoons of butter into the sauce right at the end. Not so light but oh so good! Even with pounding the chicken and dredging it, it is a quick recipe. Definitely recommend you try this!
This is the best Chicken Piccata we have ever tasted. Very light... and simply delicious. We used a Chateau St Michelle Columbia Valley Riesling for the wine. We substituted Chicken Thighs for the breasts and we did not pound them... that meant more time to brown... We forgot to add the parsley... but it was still gorgeous... and Flavor was spectacular.
Too much lemon juice in this recipe. I think if I used half as much it would've been good.
We wanted to do a *healthy version* of this so we used fish instead and it was Fantastic! So much lighter; less calories; less fat--we were thrilled.
An easy and delicious anytime chicken recipe. Pounding the chicken (rather than using thick cuts or buying cutlets) makes them more tender. I always like to make more sauce than is called for; for this recipe, I recommend adding 1/2 cup chicken or vegetable boullion (I use Better than Bouillon for this). That way the sauce doesn't get too tart or too winey tasting. And you get more sauce to soak into your pasta. Mangia!
I thought this was a good solid recipe. I did add more lemon peel because I love it. Simple to put together, I prepped everything and made it for a girl's night. I served it with balsamic roasted root veggies and it was a great healthy meal! Be careful not to overcook the chicken.
I made this for a special birthday dinner for my husband and it was a hit! Super easy and full of flavor.
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!
Good flavor! I will make it again!
This is just delicious. I use it often, and it never loses favor.
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.
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!
This was delicious, absolute keeper! The sauce was so good!! Made just as written, but I did add a little extra lemon juice.
Amazing and so easy!!!
Quick, easy, delicious. I would serve this to guests, no problem. Had with steamed green beans.
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!!!
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.
Easy and quick preparation! Perfect for dinner after a long workday!
Delicious! Super easy and quick, a big hit with the family, including my picky 7 year old. Will definitely be making this again.
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.
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.
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.
Good, but a little on the sour side.
Love this recipe. It's delicious and quick. Served it with a side of wilted spinach.
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.
The only change I made is to add some artichoke hearts to the sauce at the last moment, but this was absolutely delicious!
One of my favorite dishes and this is a GREAT version of it...even my picky son liked it!!
Delish! I added about a 1/4 cup of low sodium/fat free chicken broth to add something to the sauce. perfect!
Love it they use to have it on foodnetwork.com but they removed it.... So glad I found it here!
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
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!
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
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.
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.
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!
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!
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!
My husband loved it and thought it worthy of a 5 star restaurant entree. I added a little extra wine, which never hurts! :)
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!
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!
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.
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.
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!
Whole family loved it (kids included)! I especially loved the ease of the whole thing! The end product was outstanding flavor!
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!
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...
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.
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.
This recipe was easy and delicious. I did add the chicken broth to make more sauce. I also used olive oil infused with garlic.
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,
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!
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!
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.
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.
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.
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.
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.
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.
Delicious and easy. I might double the sauce for next time.
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.
This was delicious! Fresh, light tasting and easy. My husband wanted seconds. I didn't change a thing and it didn't need any!