Lemon Chicken Piccata Recipe

This dish is superb. Very light, low fat and the sauce has a lemon infusion that is simple, yet elegant. The lemon slices really do make a difference. Be sure you're adding them early or your sauce could be a bit more bitter. The oil from the rind of the lemon adds a tremendous lemony lift! I am adding this dish as an option to my menu for my clients. They'd pay good money for this. I agree with the others - it is definitely restaurant quality right at home!

OMG, this is exactly what I was looking for. It's restaurant quality. The sauce is SO SO good and I think adding the lemon slices early on really makes it POP like you suggested with a beautiful fragrance and taste. My family was very impressed. UPDATE: Made this for my husband's business client and he asked for the recipe to take home. Also, someone said they thought the sauce was too acidic.. adding lemon slices in at the end only heightens the acidity, not tempers it. I happen to love the taste of lemon like this, but that's just me. Try adding some white wine to the first reduction, then add the chicken broth and go from there. That might help.

When I make this recipe, I use Italian flavored bread crumbs, instead of flour, to dredge the chicken. Also pound the chicken breasts out a little so they cook faster. I use white wine instead of chicken broth for the sauce. This sauce really requires some tasting to check for tartness as it reduces. If it's too tart, add a small amount of sugar starting with a tsp. Chicken Picata is probably my favorite chicken dish and it's truly elegant and 'company' worthy.

The reason that this might taste bitter is because the white pith of the lemon when simmered becomes very bitter. You could just use a vegetable peeler and peel off just the yellow of the lemon

I have not made this yet.....some quick thoughts. To stop the bitterness do not add the lemon slices to cook with the sauce, use lemon zest and finish with the butter, the white pith is what is making it bitter. Add lemon slice when serving. I also am going to try grilling the chicken and making just a quick lemon pan sauce with shallots, white wine, perhaps a riesling or pinot grigo and garlic, however; no chicken broth. I would not cut into medallions leave in breasts in tact. To thicken maybe a little cornstarch and water if necessary. I will let you know how it turns out. After making this, the grilling part probably not needed, pan frying would have been fine. The sauce I made was great only wish it had made more. Cornstarch not necessary. But a great recipe!

This recipe was delicious with some modifications. I gave it 5 stars because I think it would have been good without the modifications too... I just never cook exactly by any recipe. Here is what I did differently... I pounded out the chicken but did not cut it in medallions. I pan fried it in a cast iron skillet using olive oil instead of vegetable oil. After the chicken, I wiped out the pan and added a little more olive oil and some margarine (I have a dairy allergic person in my family so no butter). I added 2 cloves of garlic then a 1/2 lb of thinly sliced baby portabella mushrooms. After the mushrooms released their juices, I added the liquid. I used 2 cups of good chicken stock plus 1/2 cup of a reisling. I also double the lemon juice and left out the lemon slices. I zested one lemon into the sauce and saved the lemon slices for plate garnish. When correcting seasoning at the end, I added a generous amount of sea salt and fresh cracked pepper and a pinch of raw sugar. I served the chicken with the extra sauce over mini bow tie pasta. All three of my kids ate this and my husband gave it a thumbs up and I loved it. I would definitely make this one again!

Perfect. Well, almost. I pounded the chicken breast first; really makes it tender. It takes less time to cook, so it doesn't get tougher and drier on the outside...

Wow, I do not know what I did wrong? I love chicken piccata. I followed the recipe exactly. But, the sauce was so bitter!!! Maybe, the lemons I used were the problem? I loved the cooked chicken before adding the sauce. It was both tender and crispy. I tried to fix the sauce by removing the lemon slices and adding white wine and a little extra butter. I served with rice and the person I ate dinner with ate all of theirs, but I couldn't get over the bitter bite still lingering. Although, he did not seem to notice for some reason. Make sure you use really fresh lemons! I believe that could have been the issue, but not sure? Great sauted chicken either way.

excellent. Very light even with the butter at the end. No bitterness from the lemon slices because I took them out after the first 7 mins of boiling.

CAUTION! It is hard to stop eating this! I made this with 1/2c Pinot Grigio and 1/2c chicken broth, 2 garlic cloves, a dash of sugar in the sauce (with the capers) and only 1 Tbsp of butter at the end and it was wonderful! I served it with green beans, salad and baked sweet potato. De-lish!

First let me say I am rating THIS recipe. Not the one I made changes to. I tried this recipe 2 times. The first time exactly as directed with the lemon slices. It was very bitter. The second time with my changes. The second time around I added 1/3 cup of chopped shallot when cooking the garlic. I also added 1/2 cup sauvignon blanc wine and 1/2 cup chicken broth I then grated the lemon rind of one large lemon into the sauce instead of adding the slices also I added sliced portabella mushrooms and doubled the lemon juice. ***Make sure you rinse the capers as they are usually stored in a vinegar brine***. My family gave my dish (the second time around) 5 stars

Way too much lemon juice for me. It overpowered all other flavor. Will try again with 1/2 or less lemon juice.

Way too much lemon juice

Excellent and easy! Someone mentioned in the comments to reduce with white wine. I was out of white wine, so I substituted cream sherry instead. Delicious!! I will definitely be making this again!

Loved the original recipe's lightness and ease! For an even bigger hit, I swapped Step 2 for my mother's Filipino Adobo method: Marinate chicken (1+ hour) in minced garlic, light Kikkoman soy sauce, oregano, pepper, and lemon (not vinegar). Simmer until sauce reduces to natural fat then with this, fry chicken until golden brown (add olive oil if needed). Remove excess oil. Continue from Step 3. The family adored the deeply infused flavors!

I thickened the broth with corn starch, water, parm cheese, and a dash of half and half. I also tripled the sauce. It was perfection. :)

This was delicious. I did make some tweaks based on other feedback. For the chicken, I added some paprika and parmesan cheese to the flour mix and I used butter mixed with the oil to sauté it. For the sauce, added mushrooms and onions just after the garlic and then added the chicken broth. I only used lemon juice and not full lemon slices, and a bit of white wine. Definitely need to double, if not triple, the recipe if you like sauce. Served over bowtie pasta with fresh bread. Family loved it!

Used 2 chicken breasts, extra garlic and served over orzo had good flavor but not enough sauce

Used half chicken broth and half dry sherry…also didn’t have any parsley but it would have been a great addition

This recipe is straight fire.