Chicken Piccata with Lemon Sauce
Total TimePrep: 25 min. Cook: 25 min.
This is the best recipe for Chicken Picatta I have ever made! The flavors in the egg dip and flour are perfect, and it doesn’t fall off the chicken. Perfect lemon sauce. Not sour at all. The only change I made is doubled the sauce and added capers and artichoke hearts. This is a ‘Keeper’ recipe for me! You will impress the hek out of your dinner guests with this! And it can be prepped in advance so all you have to do is put it in the pan. Dinner in less than a half hour!
The lemon flavor comes through in this tasty dish. I doubled the sauce. As another reviewer suggested you can cut the chicken to size. Slicing chicken into 1/4 inch pieces is how I stretch chicken breasts into more meals.
Cooked this recipe for the first time. It turned out so good and looked very nice. I will be making this recipe again.
Delicious, I do not cook much but this was easy. Served over angel hair pasta and would at least double sauce next time. Thank you for sharing
This was amaaazzzingggg!!!!!
Chicken was great, we both loved it. Had with oven potatoes with thyme, parsley and olive oil. Also green beans with almonds Will make again for sure.
Love this!! Family loves!! I laugh at every review that says it’s time consuming...it’s really NOT! Prep time calls for 25 minutes...I’ve never spent that long. I do agree with everyone to double the sauce, it’s so good and needs more.
Pounding chicken breasts is never as good as slicing them in half. Pounding makes for a mushy texture and TOH suggests you use two sheets of plastic wrap, which your great-great grandchildren will not thank you for as it lasts hundreds of years in the landfill. We loved every part of this but it needed capers and the suggestion to also add artichokes was very welcome and very good. Also doubled the sauce.
Just finished dinner with this. It was so good, my husband offered to do the dishes! Changed up a few things...made double the sauce. And doubled the parsley in the flour mixture. Used white wine and 1/2 tsp. of sugar in the sauce. I thought it was very easy to put together. Great to do as a couple! We had lemon parsley rice and asparagus as sides. Wonderful!!
I found this recipe yesterday and made it for dinner. The only change I made were to use an egg rather than the egg substitute. and I halved the recipe as there are only two of us and half will go for two meals. The lemon sauce has a wonderful yet subtle flavor. I used wine rather than chicken broth so perhaps the sugar in the wine tempered the taste of the sauce as others posted they thought the sauce was too sour; we thought it was perfect. Except not enough! My only changes for the future will be to double the flour mixture as half of the recipe was not enough for the four pieces of chicken; the egg mixture was spot on. I may increase the lemon sauce also. This is certainly a keeper recipe even though it is time consuming.