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Chicken Piccata Recipe

Chicken Piccata

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 31-40 of 94

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  • on January 12, 2008

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    This is the best chicken piccata recipe I've made. The sauce comes out creamy but light enough that you feel good about eating it. I might add a bit more lemon juice because I love the taste of lemons. The capers add great flavor!

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  • on July 17, 2007

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    This was so easy to make. I even found a supermarket that carries thinly sliced chicken breasts so I didn't have to do the pounding. It worked beautifully and made this already easy recipe even easier.

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  • on July 03, 2007

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    Made the recipe exactly as written, except I added about a tsp. of cornstarch mixed w/ 2 tbs. of chicken broth at the end for just a bit more thickness to sauce. Great balance of flavors in the sauce. Will make again, probably add more capers, just because I really like them! Makes just enough sauce for chicken; would probably increase sauce ingredients x 1&1/2- 2 if using some sauce on pasta. Thanks, Sarah for a really solid recipe!

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  • on June 10, 2007

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    I made this for dinner with my two teenageers and it was a big hit- we were fighting for leftovers for lunch! I added more capers and lemon juice than in the recipe and served with buttered noodles with peas- restaurant quality dinner!

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  • on May 29, 2007

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    Yummy!

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  • on May 03, 2007

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    This was easy and very good!

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  • on April 15, 2007

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    I found this recipe easy to make and delicious to eat.

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  • on April 01, 2007

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    I THOUGHT THIS WAS TERRIBLE. THE LEMON FLAVOR WAS WAY TOO STRONG. TO ME, THIS RECIPE TASTED NOTHING LIKE CHICKEN PICCATA. THE FLAVORS DID NOT MIX WELL.

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  • on March 19, 2007

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    I loved this recipe. So easy and better than I've had in a restaurant.

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  • on February 28, 2007

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    So simple...so good!! I used Marsala to deglazed the pan.
    Thanks Sara!

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