Chicken Piccata

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This is fantastic. So refreshing to the palate and so simple to make.

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I made this for dinner tonight with the buttermilk mashed potatoes and it was heavenly! I can't believe how easy it was and I can't wait to make it again. I just adore the lemon/butter/wine sauce.

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They loved it! I cut the chicken breast into strips instead of one large breast. I was out of olive oil, so I used vegetable oil. I was out of all purpose flour, so I used self-rising. I think it was even better for the chicken especially once i put it in the oven. I did not use her sauce mix though. I thought that might be a bit too much for my 8 year old. Instead I just made old fashioned brown gravy, which he never tasted because I put the chicken on his plate and he had already ate the entire strip before I finished the gravy. And of course he asked for more.

I cooked it with Ina's buttermilk mashed potatoes which they loved! They didn't even want gravy or butter or extra salt! Great dinner night! Thanks Ina.

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Very good and simple to make.

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Awful, too bitter!!! I would have thrown the recipe out except it was in her cookbook. I'll give Giada's a try. Sorry Contessa!

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I absolutely love this recipe! My husband and kids ate everything on their plates! I did alter the recipe a bit. I used plain bread crumbs and added Cavender's seasoning since I did not have seasoned bread crumbs. I cooked 3 chicken breasts instead of 2. I melted 3 tablespoons of butter in a little olive oil and sauteed garlic, capers, shallot, salt, and pepper for a couple of minutes. I then added 1 cup of wine and the juice of half a lemon then let it reduce. Served over buttered angel hair pasta. Super easy and yummy recipe. By the way....my kids are only 2 and 4! I will definitely be making this again!

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This is a fabulous dish! The only addition I made was adding about 3 more T. of butter to the sauce since it seemed to be a tad bit lemon-y. I also added capers to the sauce! Delicious...I will definitely make again!

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I changed the recipe a little bit. I used 4 chicken breasts, kept the lemon juice at the original amount and doubled the remaining ingredients. I also added a small chopped scallot, 2 chopped cloves of garlic which I sauteed in the melted butter; and added 2 Tbs. of finely shredded parmigano-reggiano cheese after the last butter addition. It was perfect! The chicken was moist and flavorful, and the sauce is excellent with angel hair. Doesn't get any better than this!

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very easy to make. I did not add the lemons to the sauce (forgot them glad I didn't, it was very lemony. May cut back next time to 1/4 cup lemon juice. My husband loved it and if you want to be a little bit more traditional, you can add the capers. Thank you, Ina, you rock!

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I really enjoyed this recipe and it was pretty easy to make too. It was a bit lemony (so if your not a fan of lemons stay away, but I feel you shouldn't bathe the chicken in the sauce either, just a little goes a long way. I also followed what the others said in terms of not putting the lemon remains in the sauce, it would have been WAAAY to lemony/bitter that way. The chicken had a nice crust to it too. Served with green beans sauteed in garlic and oil. Will do again, but I am also curious about Giada's version so I may try that one too in the future.