Best chicken piccata I’ve ever had! It wasn’t exactly crispy, but it was definitely not mushy. I could have made it crispy by keeping it on a tad longer had I wanted to. Chicken was perfectly juicy. I was afraid it might be too tangy with the lemon but not at all! There was a hint of lemon, but it wasn’t overpowering. Overall so easy and so tasty!
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.
ook recommendations of other posts and used less oil/lemon juice and used 1/2 cup of heavy cream. Really thickened the sauce. I like capers, so 3 Tbs and only peppered the chicken…plenty salty! Definitely pasta in the sauce for a minute after simmering chicken. Goes great with Chardonnay I used in recipe. Easy, Delicious, and impressed my guests!
I left out the capers, marinated my chicken, and cooked the noodles in the sauce with the chicken for 2 minutes! It was amazing! Please try this it really completes the recipe. 10/10 I am making this recipe again!
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.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
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