Chicken Piccata

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TART!! OMG make you pucker up. I tried the sauce....and knew it was WAY too lemony. So I cut it back with some chicken broth. If I were to do it again, I would throw some minced shallots in there first...give it a little backbone. deglaze then do all that. like the idea of baking though. Going to try it with some Panko next time and crisp it up.

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This was delish! I will certainly make it again. It does have a lot of prep steps, but its super easy. You don't really need a half a cup of flour or 3/4 cups of bread crumbs, so you can cut that down if you want. I used panko and fresh thyme and parsley instead of pre seasoned bread crumbs and it worked great. love it.

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Love it, love it, love it. We have a lemon tree so this is our 'go to' recipe when we get an abundance of lemons. I do add extra wine and butter and a bit less lemon to the sauce. My husband asks for it a lot. I've made this at least a dozen times and it is always a hit.

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loved the chicken. but the sauce was so overpowered by lemon that I could not serve it. Had to start over with 3/4 less lemon. I always taste my food before serving... Thank God..because that sauce would have destroyed the meal. More wine and butter, and less lemon!!!

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I followed the recipe and the sauce was so tart my husband did not like it at all. I am going to try this again with another sauce. The chicken was good though.

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I made this last night and it was such a hit with my boyfriend that he had two servings of chicken & asked that I make this again soon. The sauce is definitely tangy, so the only change I made to the recipe itself was using (1 lemon instead of (2 and added a bit more cooking wine to offset the taste. Added roasted asparagus & cherry tomatoes as a side -- definitely recommend!

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I love the tartness of Ina's recipe. The wine and the boiling the lemon halves in the sauce is what makes it. It's a favorite in our house!

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I have made this recipe over and over again. It turns out perfect every time. I double the sauce and serve it over angel hair pasta. This is a great week night meal that my family loves.

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I LOVE this recipe! My husband and I both really like lemon so we make this one often. I recommend doubling the sauce and tossing some of it with angel hair pasta. It's a great base for the chicken to be topped on. For the people who say this is too lemony, add extra butter to tone it down. I've had to do that before and it works well.

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This recipe is timeless. Love the lemons, the more the better. My husband is not fond of too much lemon, so I got more sauce, but he loved the chicken. Served it with a bit of mixed brown and wild rice and sauteed broccoli Delicious dinner.