Good and easy. My 11 year old did not care for the sauce as it is pretty lemony but I will definitely make the again and just not but the sauce on his chicken.
Love it! I switched to kale from my garden instead of parsley for more nutrition, using a cup of crushed kale, which really soaked up the sauce nicely!
Very tender and simple to make, and it was something that could be served for company. I used only 2 chicken breasts, and rather than pounding them, I sliced them in half as if butterflying them (but cutting them clean through). The taste was waaay too lemony for me, even after using only half the capers, so next time I'll reduce the lemon juice as well. I will make this again, though.
Easy and delicious. I used thin sliced chicken breast. Took me less then 30 minutes to make this. Everyone eating loved this dish. I was told to put this on the remake list.
My family loved this! My daughter said, "this is the best chicken, EVER!" I followed the recipe, but made 8 pieces of chicken so the we could have leftovers! It was just as good the second day. I will definitely be making this again.
Both my husband and I really liked this. And it was so quick and simple to prepare. I followed the recipe exactly, but didn't serve over anything, just had companion veggies. A really tasty low-fat meal.
Easy and delicious. I was out of chicken breasts but thighs worked just as well. Next time I'll decrease the lemon by half, the lemon was almost overpowering. Served with fresh spinach and boiled baby yukon potatoes. It was quick, easy and delicious. I'm going to use floridafanny's idea of keeping already pounded breasts in the freezer. That will make get dinner on the table even faster.
This recipe was a hit with my family! Yay! simple yet perfect recipe for lemon caper sauce.
Made this with Talapia rather than chicken. It was delicious!
I reduced liquid to 1/4 cup sherry or white wine in place of the chicken broth. This is one of our favorites for taste and for quick meals, especially if you keep already-pounded chicken breasts in the freezer. I double amount of capers, we love them.
This was an easy work night meal but seemed very dry to me b/c there wasn't enough sauce. If i make again, i'll double the sauce. It was just ok. There are much better piccata recipes out there with more depth of flavor - but again this was very easy for a work night.
I love lemon in recipes. This was so good and easy with fantastic flavor. A definite repeat.
So easy. And very delicious. Great for a weeknight meal. Don't forget the pinot grigio!
Bought all my ingredients Organic. I left out the capers, but added a side of steamed green beams. I used 4 thin sliced organic chicken breasts and my husband and I each had 2 breasts. If I was making this dish for more than 2 people I would select thicker breasts. Helpful tip: Start cooking the wild rice before you start the chicken. Took longer than expected for the wild rice to be done.
Why not call this recipe what it is---Chicken Piccata. That's what I call it when I make it. The recipe is exactly word for word and ingredient for ingredient the recipe for Piccata. I haven't made THIS recipe from THIS site, but if you go to Food Network and Giada De Laurentiis, you will come up with EXCACTLY the same recipe.
This is soooo yummy! Made many times, but I always double the "sauce" ingedients, incl the capers.
I have made this numerous times, but I take the chicken out after browning, add 1/4 cup of white wine and reduce, then pour in the broth and capers. I get this to almost a boil and then replace the chicken, cover and simmer for 10-12 minutes. Turning once half way through. I like it with a side of Asparagus and cooked egg noodles. After the chicken is done remove it to a warm plate and melt in and stir a bit more butter to the juices to thicken, so it becomes a rich sauce, to drizzle over everything.
This is chicken piccata.
Fabulous ! Did double the sauce amounts. I served it with my spaghetini: Saute in butter/olive oil mix: 5 diced Roma tomatoes with 1/2 diced lg.onion. Add 1t. minced garlic and fresh chopped basil. Add 4-6oz cooked spaghetini to pan, adding more butter/olive oil and a pour of white wine, as needed to coat pasta.Season with salt, pepper and red pepper flakes.Simmer about 5 mins. Top with parmesan cheese.
This was quite nice, and I plan to make it again. I cut the recipe in half, as I was only serving 2. Served it over brown rice with a green salad. The sauce had reduced quite a bit while cooking the chicken on its second side, so there wasn't a lot left at the end (but enough for my taste); if you like a lot of sauce, you might consider doubling that part of the recipe.
I really enjoyed this and it was very simple! Pounding out the chicken to tendorize it is must for me for all chicken meals
This was easy and tasty, good for everyday meals! The capers added a nice element to the dish. I served it on top of brown rice.
Love, love, love this recipe! I thought I cooked it too long the last time I made it, but the browned butter added an even better flavor. A wild rice mix is a great side.
I will definitely make this again since I added twice the amount of lemon juice-it was a bit tart. I served this with a multi grain rice and fresh green beans. I am certain this would be a company worthy dish when recipe is followed:)
This was a great workday meal. Followed the recipe to a tee (fresh squeezed lemon juice...about 3 reasonably ripe lemons). Family loved it...and I liked that it's quick to pull together. Served with white rice and roasted carrots (with tbsp butter, 1/4 tsp nutmeg, 1/8 tsp cardamom and a pinch of ginger). I'm not sure I'd serve it on a special occasion. Maybe I'm tough grader tho.
We really liked this recipe. It was fresh and light tasting and a great summer dish. I used olive oil instead of butter and did not dredge the chicken in the flour but added a cornstarch mixture to the sauce to thicken. I also added white wine and fresh thyme. Yummm! If you want to try something different, we recommend this one.
This is absolutely YUMMY! Only change I made was that I used whole wheat flour instead of all-purpose. Another great recipe that is easy and quick to make. I did need to cook it a tad bit longer than recipe called for but that might have been because my chicken was too thick.
Very good and so easy. I add shallots and cook with the melted butter for a minute or 2, then 2 or 3 cloves of garlic and put thyme in with the broth. Adds great extra flavor and comes out sooo tasty. I serve the chicken breast with sauce over blanched asparagus.
Wow! So yummy. I even used lemon juice in the plastic bottle because that was all I had and it was terrific. So easy.
I loved this dish! I have made it twice and foresee it being a staple. I skip the flour all together and use olive oil rather than butter. Delicious!
This was incredibly delicious and much easier than my usual chicken francese recipe without much difference in taste. I will definitely make this again. It comes together with minimal effort and cooks quickly. I used dried parsley at the end and just sprinkled some on. The capers taste delicious with the lemon flavor of the sauce.
I like fast recipes, as we are always on the go! I have also added sliced bella mushroom ( sauted in sauce)
Love it, love it! We often add a bit of white wine to the sauce too.
I made this for dinner last night and have been making it for years, I also add lemon zest which gives it a better lemon flavor. Sometimes I make the same basic receipe with orange juice and orange zest. If you use frozen OJ not diluted it is really good. I have seved this for dinner guests many times and everyone loves it.
I was so pleased with how delicious this was, particularly given how fast and easy it was. I doubled the sauce ingredients and thickened it a bit at the end by mixing a couple TBSP of chicken broth with a TBSP or so of corn starch and adding it in (my husband and I like thicker sauces, rather than the consistency of pan juices). I also added a TBSP or so of sugar to the sauce to take the edge off the tartness. Served it all over couscous. Delicious!
Very very tasty. Served over white rice cooked in chicken broth. Took about 20 mins as previous posters said.
This meal was so easy that my husband actually offered to make it all! It was quite tasty! We didn't use butter (ran out), but EVOO instead. Still got the picatta-esque texture to it. Would make again, especially if hubs is cooking! :-)
I didn't bother to pound the breasts flat, just cooked them longer until almost done. I might back off the lemon juice just a smidge and add a bit more broth. The flavor was excellent and the family loved it served over roast garlic couscous. I would not hesitate to serve it to guests. It is a very quick and easy meal.
Definitely agree with earlier reviews. We made this tonight. Super easy and the flavors are excellent. We used balsamic capers - not sure if that added to the flavor or not. Also we used ready made rice pilafs from the store. This recipe took about 20 min!!!
Made this for dinner tonight. My husband and I really enjoyed it. It's very tasty easy to make.
EXCELLENT! But I am a bit biased because I love Chicken Piccata. When the sauce reduces this is just fantastic! This recipe is so forgiving though, we forgot the flour but stopped and coated it and it turned out just fine. It took our chicken longer to cook than they predicted so we didn't really need to reduce the sauce at the end (it was already reducing with the chicken). We didn't add the parsley, but i'm not sure that parsley would give this any kind of boost. We didn't time it but it did take around 20 minutes like they predicted. We just made it with one of those packaged noodle thingys and steamed veggies. Here's a tip: you can freeze chicken broth and save it for another use.