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I added chopped garlic mellowed in lemon juice for a bit. Fabulous Recipe! Made it when I visited my brother in law in Chicago. A hit
This was utterly deliciousI forgot the Parmesan on flour but hey it was soooo good.Going to be a dinner party staple.
forgot to mention i pound the breasts and marinate in buttermilk for a day or two, so tender
i make this often, always a hit and sometimes just leave out the sauce and have fried chicken that i usually season with some rosemary salt, lemon zest and whatever i feel at the moment, dredge in flour and cook as directed.
Fabulous. I serve over angel hair pasta.
Must have noodles, that’s half the dish!
Super but you need to emphasize saving 1/2 the butter for the end!
Loved this recipe, will make more sauce next time…I made ancient grains that I heated in the pouch to go with it, simple.
Made this tonight! Perfect! Breading fell off a little so maybe an eggwash would help but otherwise glorious! Chicken finished cooking in oven for those who might be worried.
Made this tonight- sans white wine – and it was GREAT! Enjoyed by all at the table! And very quick and easy to make. I highly recommend this one! Inexpensive, easy and yummy…what more could one want? Thanks you Elsie Bauer for sharing this recipe! :)
You’re welcome Angela, I’m so glad you liked it!
My wife would let me prepare this three times a week. We just love it. I always serve this over linguine. I use a little more lemon. After the butter is added I’ll put the chicken back in the pan, flip it once and remove. (This reheats the chicken and coats it with sauce) I then add the cooked linguini to the sauce making sure the noodles get sauce. Empty the pan into a large enough bowl and add the chicken to one side on top. Serve and deal with the compliments.
I’m so glad you like the chicken piccata Gmuny! Great idea to serve over linguine.
Came out picture perfect except I warmed the browned pieces in 350′ oven for 15 minutes while I was preparing the sauce.Substituted 4TBS of lemon juice, both 1/2 cup of chicken broth and 1/2 cup of Sauvignon Blanc white wine , 1/2 tsp of sugar to butter, caper, parsely sauce to reduce the tartness from the lemons.
Excellent! Made as instructed, delicious.
Excellent! A definite repeat.
The smallest size commercial chicken stock in my area is 1 cup. Rather than waste the remaining 1/2 cup of stock, I put it into a sandwich size freezer bag, freeze it for the next time I make chicken piccata. BTW fabulous recipe!
Yummy, family liked it a lot! After I removed the chicken from the pan, I added some of the flour to the oil/butter in the pan and let that cook for a few minutes before adding stock/ wine ( I used 1/2 cup or each). Added the chicken back to pot and flipped to cover in sauce. Served over angel hair pasta. Very good, and was told I could make this again! Adding it to the rotation!
Good recipe- I upped the chicken stock and mixed in a teaspoon of cornstarch mixed with pasta water to thicken a little. I have cooked this many ways but this is my new go to easier recipe- actually probably most traditional as well
This was amazing ! Made it for a dinner party and everyone loved it. Will be a regular at our house. Thank you for this great recipe and tutorial. I am not a cook at all – but this was very easy to follow!
Wow! So easy and simple. Definitely restaurant style/quality. I made extra sauce by adding more capers , stock, and lemon juice and served with spaghetti . My family loved it !
Turned out awesome!! My husband gave it a perfect 10!
This was THE BEST!