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Chicken Piccata Recipe

Chicken Piccata

Recipe courtesy Matt Iaria

Show: The Best Of

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

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  • on June 17, 2012

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    I have used this receipt four times now, and love it. Simple yet elegant. I have made it with chicken breasts and with thin cut pork loin chops. They both came out beautifully each time. Tonight I made it with the pork, but had no lemons, so I used fresh lime juice. Oh, WOW! Capers and Lime, a winning combination. I make extra sauce and stir it into rice as it is cooking. It adds a whole new layer to dinner. YUM all around!

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  • on September 22, 2010

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    Very simple and delicious light chicken dish. The only thing I changed was to add a bit of flour to the sauce when adding the butter to thicken it up a bit. Came out perfect.

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  • on March 30, 2010

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    I love this dish, i have made this many many times. It is easy, quick and simple. However, no matter how long I fry the chicken, when it is time to add the liquids and simmer it with the chicken, I always find that the flour coating on the chicken flakes off. Why does this happen?? Other than that, it tastes very good. Sometimes I like to add a little white wine to the sauce and a little less chicken stock.

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  • on March 05, 2010

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    I thought the recipe was good if you're going for something extremely light. It's kind of difficult to taste the sauce with the chicken because it's so thin. I found myself pouring and pouring to try and get it to flavor the chicken but it wasn't working out. Maybe next time I'll need to make a roux or something?

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  • on February 10, 2010

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    It really was easy and fast to make and the ingredients gave a great taste to the chicken.
    Like another member said, the only thing is that the recipe needs to be fixed. I'm not a good cook and especially when it comes to new recipes I really need to follow every step to make it right. And since the recipe never mentioned to add flour to thicken the sauce it was difficult to me to make it like in the picture.
    Good thing I read some of the comments and I realize I needed to add four to make the sauce, I made a mess, but finally I was able to have my lemon caper sauce.
    The chicken tasted really good.

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  • on December 20, 2009

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    I definitely used half the chicken stock, and didn't use ANY butter and this was fabulous. I would recommend reducing the sauce without the chicken and adding the chicken back just for a few minutes. If you're cooking boneless, they will definitely get overdone.

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  • on November 30, 2009

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    This recipe is fast, easy & delicious. Following some of the other reviews, I added artichokes and a little flour to thicken the sauce. I also pounded the chicken a little to make it more tender and added a little all-purpose spice directly on the chicken prior to passing it through the flour. My kid's enjoyed it as well and I think it is elegant enough to serve at a dinner party. This one is a definite KEEPER!

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  • on May 09, 2008

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    This recipe is great, but it needs to be modified slightly. If you follow the recipe exactly as it says, the sauce ends up a little too thin. I cooked the chicken in the olive oil then drained the excess fat. Then I added the butter to the pan first along with a couple tablespoons of the extra flour used to dredge the chicken and stirred until smooth. This made a nice roux. Then I added the stock, lemon juice, and capers to the pan and reduced the sauce for 5 minutes or so. This made a nice thick sauce with an almost gravy-like consistency that was great with the chicken served on top of a bed of linguini. Excellent!

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  • on August 02, 2007

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    Fast and easy and really yummy!

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  • on February 13, 2007

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    I'm not a big lemon lover, so I used a little less lemon, and a little more capers. I also added some artichoke hearts & minced garlic & served it over angel hair pasta, thanks for a great recipe!

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