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I first fixed this chicken for guests during the Christmas season. It was a refreshing change form turkey and ham. Now this is a special supper in our home throughout the year.
This recipe is:
Quick
Nutritional Analysis: 1 chicken breast half with 3 tablespoons sauce equals 488 calories, 29 g fat (16 g saturated fat), 262 mg cholesterol, 765 mg sodium, 15 g carbohydrate, 1 g fiber, 40 g protein.
Originally published as Chicken Piccata in Country Chicken Cookbook , p45
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Reviewed on Dec. 20, 2011 by happypuppy
The chicken was nice and moist but I did find the coating to be a bit soggy from being cooked in the broth. I think I will continue my search for another Piccata recipe with a little more flavor.
Reviewed on Jan. 25, 2011 by obsessedwithfood
The chicken was very moist and tender. It had a very good flavor to it. I was expecting it to have more lemon flavor but was pleasantly surprised that it had just the right amount. The main complaint I have is my breading got a little soft since it simmered in a covered pan for 20 minutes. Maybe I should have done something a little different. But, my family ate it so that's always a good thing. Not sure I would make it again though just because I have a bunch of other chicken recipes like this that I like better. I'm glad I tried it though.
Reviewed on Feb. 26, 2009 by ccwaite
This is delicious!! Everyone who has tried it asks for the recipe. I butterfly my chicken breasts and use the meat mallet which makes them even more tender and juicy. I highly recommend this recipe!
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