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The whole family loved it! It truly was easy to make and delicious! Thank you!!
Really good! I made this gluten free by using almond flour, it turned out great. This Picacata was so delicious! Whatever you make this recipe with, it will not disappoint; BonAppetite!
This recipe is a hit in my house and thank you so much for it! Pounding out the chicken was essential as well as mixing parm with flour. I made it as-is the 1st time and my partner wanted more lol. This time I made a couple of changes to see what happens. 1) Seasoned the chicken the day before with McCormick’s Tuscan Seasoning. 2) Used the FEB method with everything seasoned: Flour/Parm, Eggs, Breading: Parm and Panko crumbs for extra crunch! The 3rd change is just more of that lovely sauce! Will be making this as part of our Xmas vacation with his whole family as well as a go-to for guests/my bf.
This is one of my favorite recipes! It’s so easy and delicious. I serve it with pasta or roasted baby potatoes. The sauce is so yummy!
Made it tonight – it was perfect – thank you!!
Dear Elise, I love it when I’m searching for a recipe and I see your name. Search complete!
Ahhhh, thank you Monique!
Me too! You know it will be easy and good!
It was fabulous, I used wine instead of chicken stock. I’m going to make it again for family.
This was an absolutely delicious dinner! It’s easy to prepare and so tasty when served over angel hair pasta. With a little extra lemon sauce.
Love this dish.
Absolutely delicious!! I cooked the chicken half way on the stove then put in oven at 375 for 30 mins to finish cooking.Saute mushrooms on stove and added on top of chicken as it was cooking in oven. Capers don’t go over in my family.Followed the recipe to the tee and used wine instead of broth!My son who doesn’t like much had 2 pieces! Chicken Piccata is one of his favorites when we go out..so I was glad he liked the homemade version!!It is a keeper in my house!!
Delicious! I did add more wine, and whisked a tablespoon of cornstarch into a bit of chicken broth, added that to the sauce to make more of ot and slightly thicken it. About 1 cup total extra liquid. Spooned some over the finished chicken , then swirled the linguine thru sauce. Also I slightly froze the chicken breasts first, made them so easy to split horizontally, let them rethaw on cutting board about 15 minutes before coating/cooking. Way better that pounding them thinner-that makes them tough!
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!