Chicken Piccata

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If you thought it was too much lemon and you like extra sauce, try doubling the flour in the sauce mixture and adding 1/4 cup of your favorite white wine. The wine adds some calories but still better then the traditional recipe's provided calories...and still yummy. Never throw it out...you can't fix a mistake if you can't taste it!

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Waaaaaaay too much lemon for the sauce. Had to throw the whole batch out.

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very good, easy to fallow and to prepare

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Loved it! I tripled the sauce--so tasty. I served it with roasted vegetables---onions, carrots, cauliflower and broccoli. Also, sauteed mushrooms and added them to the sauce. We loved it. Didn't serve with potatoes or pasta as recommended. Trying to cut back on carbs. Didn't miss carbs at all. No wine as in traditional picatta, but had some with this delicious meal! thanks food network.

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this is by far my favorite chicken piccata recipe. this recipe is even better than any restaurant dish I've had. its light, but you wouldn't even know it was light. there have even been a few times i have left out the butter and you really cant taste a difference, saving calories & fat! i usually just use chicken breast and pound the chicken thin or use chicken cutlets. i ALWAYS make extra sauce because i love to have my chicken basically drowning in the sauce, its that tasty!

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Very good recipe! The chicken needed to be cooked a little longer than suggested, and I would have liked more sauce. But otherwise, great dish!

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This recipe is beyond delicious. I've made it a few times and I can't get enough of it. It's been copied into my recipe box.

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This is really good. I reduced 1/4 c white wine in addition to adding the white wine vinegar. Just enough lemon tanginess.

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I have made this for my family several times and it is a hit. I am a novice in the kitchen, but this is simple and tasty. My nine year old even loves it. I make it with angel hair instead of potatoes which only adds 200 calories per serving. We love it and it is so satisfying!

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Added a little white wine, artichoke hearts, and plum tomatoes.