Chicken Piccata with Lemon Sauce
Total TimePrep: 25 min. Cook: 25 min.
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.
Sounds wonderful and I will be making soon! As a former health inspector I must say though, that the instructions could be misleading. You use the term "brown" and give a cooking time but never cite heat level or finished temperature of 165F. "Until juices run clear" does NOT ensure that safe temp has been reached chicken should always be checked with a thermometer. "Browning" in most recipes usually implies further cooking in another step.
Thought it was very good. Definitely will make again.
Ah, the lost ingredient.....parmesan. Growing up in restaurant kitchens in the NY area, Piccata ALWAYS included parmesan in the coating. Now adays it's hard to find. Capers, which never were in the recipe 40 - 50 years ago seems the substitute. Congrats on the Parm. I do take a tad of issue on the olive oil, which, in my experience is a low fat, healthier substitute for butter. The finishing lemon and butter sauce is, I believe traditional, is way more flavorful than the olive oil and lemon. The garlic is an addition and not necessary as it's a change in recipe. It may be good but so would lots of other additions. The leftovers as Chicken Caesar Salad is exactly how I offered Chicken Caesar Salad in a number of my kitchens. Bravo!!
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!