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This is my favorite chicken piccata recipe! It’s so simple and so delicious, even my picky 8 year old ate it! The only thing is my sauce always comes out really dark brown and I’m not sure it’s supposed to. I don’t know what I’m doing wrong but either way it’s delicious. I always add extra oil and butter on the second batch of chicken, was confused if I was supposed to or not.
Very disappointed the chicken did not come out nearly as crispy as shown. I used the same qty of oil, butter etc. Flour didn’t stick except a light coating. Healthier, maybe. However, not what I was craving.
I have made this recipe several times and find it to be very good. Chicken comes out tender. . I like that it’s simple to make yet very tasty.
This is so easy that even I can make it. Top that with it tastes excellent.I give this 5 attaboys.
Excellent! Served it just the way it was presented.. Broiled asparagus with lemon pepper and olive oil…very good combination. Thank you!
Excellent recipe! Simple and tasted delicious. I tripled the recipe for a dinner party and my guests loved it. I served roasted asparagus and penne pasta with basil marinara sauce (as side, or vegetarian option for main course) This recipe presents elegantly and creates the perfect, classic chicken piccata.
Very good! Easy and quick. Only thing I would do is double the sauce if you are serving with pasta.
I used half pinot grigio / half chicken stock and added a little garlic, lemon zest and a dab of anchovy paste.
This dish was a big hit.
Super easy, super quick. We did pass on the capers though. Toddlers and hubby loved it! Next time I’ll double the sauce.
it was quick and easy. everyone loved it!
Excellent! Thank you, I’ll definitely make this again.
So easy and delicious! This is a restaurant quality dish. The family loved it!
Love Elise’s recipes. Every one brings rave reviews from my family. I almost feel guilty taking the praise for great dinners.
When I make this, during the frying process, I find that the crispy skin tends to “slip” off the chicken. How do I avoid this happening? Thanks! (We love this recipe!)
Hi, Tomoko! First off, try patting your chicken really dry with paper towels before dredging them in the flour. Second, make sure you’re not trying to create too much of a crust. These are meant to be just lightly breaded, not deep-fried, and a thicker coating would have a tendency to slip off with this recipe. Hope that helps!
This was so easy and delicious! I made roasted asparagus and a side salad, soooo good! Thanks for sharing, looking forward to trying your other recipes.Jo-Anna
Great dinner I have with my family, thank you for a wonderful recipe.
I’m so glad your family enjoyed it Berny!
Delicious and easy! Adjusted menu slightly and used on 1/4 cup of flour and less olive oil for sautéing.
My diabetic fiancé and I have been trying to watch our carb intake.