Chicken Piccata with Lemon Sauce
Total TimePrep: 25 min. Cook: 25 min.
Delicious as is, but served leftovers cut up in a Caesar salad. YUM!
Easy and quick dinner. Love the lemon flavor with jasmine rice and fresh steamed veggies.
We felt the lemon sauce was a bit too tart. I also doubled the sauce and added cornstarch to take it from watery, to a sauce-like consistency. Topped with sauteed mushrooms also. The chicken was moist, but could have used more seasoning. Dipping from flour to egg to flour lead to the loss of much of the parsley. I changed it to egg first, then ended with flour which worked out much better.
Super flavorful and relatively easy to make! It took my husband and I a long time to make this because the chicken we got was very thick and had to be cut, so it ended up making double. We could only fit 3 pieces of chicken in the pan at a time and needed to add more oil semi-often. This was totally worth all the work we put into it! Would love to make this for extended family.
I liked it
This is our favorite piccata recipe. I have made it several times and never a problem with it!
Delicious! Easy to make. Served with green beans and orzo salad. Perfect dinner!
Fantastic! Fairly quick and easy for a workday meal. This recipe makes a lot! Especially if you pound the chicken breasts flat to even out the pieces. It's so much like Piccata, I almost wished for capers.
Wine Sauce was to Tart but other then that this Recipe was really good.
So the over all the recipes amazing flavors are great the only thing I would suggest because I followed the recipe as exact another egg because I felt like it just didn't stick right so I felt a little bit more egg to bind that flour and parmesan.