A rich chicken dish, perfect for a special meal.
This recipe was wonderful. I made a couple of changes to the recipe of course :) but it was delicious! I added pepper and granulated garlic to the flour and salt mixture. I also doubled the sauce because I was making 4 chicken breasts. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe!
Read MoreI've used some much better chicken picatta recipes. This one was just okay.
Read MoreThis recipe was wonderful. I made a couple of changes to the recipe of course :) but it was delicious! I added pepper and granulated garlic to the flour and salt mixture. I also doubled the sauce because I was making 4 chicken breasts. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe!
YUMM__O! This recipe is also known as Chicken Picatta. I worked for Olive Garden for 9 years and this was one of my favorites. This recipe is amazingly awesome!!!!!!!Just like Olive Gardens. My only suggestion is to double or TRIPLE the sauce because I love to dip my bread in it as well as make sure my meat is coated well. I don't like to skimp. This is also great substituting veal and I may try the sauce on pork chops. You can NOT go wrong with this recipe. EASY EASY and friends will think you fussed a long time over it. This will become a staple in my house. Everyone has GOT to try this one. ENJOY!!
I substituted chicken broth for the wine. I don't know how much difference that made, but the dish turned out wonderfully. DELICIOUS! The capers add great flavor that blends beautifully with the lemon sauce. Yummy, yummy, yummy!
Totally worth 5 stars in my family's opinion! I made the recipe exactly as stated, although I did not serve with the lemon wedges and I did double the sauce. The sauce was so good, you could easily triple it and use every drop! I did not find the lemon overpowering or the capers too salty -- it was just perfect for our tastes. However, next time I will pound the chicken breasts to flatten them a little as another reviewer recommended. I also think the butter could easily be cut in half and not be missed. Thanks for sharing!
I'm moving and have packed nearly everything in my kitchen. This recipe is not only easy, but does not require many items. I added a clove of garlic to the boiling wine sauce and used salted butter because I felt it needed more zing. I didn't measure the lemon. It was very simple and really good. Will go into my rotation. Thanks!
This is probably my favorite chicken recipe I have ever made. The chicken had such a great flavor, and the sauce was delicious. My husband gobbled it up and there were no leftovers!
This is a favorite with everyone we've served this dish to. We pound the chicken so that it cooks evenly and quicker. For a change, I made it last night with garlic-marinated green olives instead of capers and it was great. The olives have a flavor quality similar to the capers, and are a great substitute for those people who don't like capers. I like to serve this with couscous. Also, I double the wine and lemon juice in the sauce, but not the butter; I like the extra sauce, but can't bring myself to use a whole stick of butter!
This is excellent. We pound the chicken very flat and season it with poultry season in the flour. We also pre cook prosciutto, mushrooms and artichoke hearts in a frying pan with olive oil and tripple the sauce and serve over spagetti. It's a HUGE hit at our house...never any leftovers!
I've never rated a recipe but this one warrants high recommendations. It's quick, easy and full of flavor. When making the sauce stir continuously. The person submitting the recipe was right about it separating if allowed to rest. Thank you "AllisasMom" for a great dish!
This was perfect!!! Easy but restaurant-quality. I used chicken tenders because that's what I had, and I substituted Smart Balance for the butter. My whole family loved it. I'll make this often.
I've used some much better chicken picatta recipes. This one was just okay.
Very nice! I put 4 stars because i made a few changes. I used 200ml white wine and 200ml chicken stock, so it makes a decent sauce. I used half the lemon juice. And i added a big handful of baby spinach and wilted in the pan for the last couple of minutes before serving. Was delicious! I served over couscous.
I give this 5 stars because it is delicious if followed to a T, but also has lots of wiggle room! First time I made this, I made it exactly as recipe stated. Second time, I realized I didn't have white wine and went the chicken broth route as some people suggested - it was good! I do prefer with wine though. The next time I make this, I will follow another suggestion to add spinach to get some yummy wilted spinach in there. That sounds good! You can decrease the amount of flour for sure, but for the people saying to decrease butter I don't really think it's necessary ;) Overall, this will be a keeper in my chicken dish rotation. LOVE this. For people who are not fond of tart flavors that come with lemon juice and capers, this may not be tasty. but I loved it.
I make this *all* the time! I usually double the "sauce" recipe. Half fresh squeezed lemon/half juice. delicious!
First off, I mean absolutely no disrespect to the recipe submitter. I can certainly see why this recipe could appeal to many, but it just wasn't for us. We found it entirely too lemony for our tastes, and I love lemon in most things. Everything in the recipe worked exactly as it should have. The procedure was good and quite simple. I flattened the chicken some before coating and we loved how that came out. The three stars is more a reflection on our tastes than it is on the recipe. If I was to make this again, I would cut the lemon in half, at the very least.
This recipe was awesome. I used whole-wheat flour instead of regular flour, but otherwise followed the recipe to a "T" - and even heated the dinner plates. It was one of the best chicken entrees I have ever had - at home or out at a restaurant. Outstanding.
This recipe is not only easy but versatile. I used it on top of different types of fish. It was delicious too. I tried it on Tilapia, Salmon and Haddock. I prefer it over the Tilapia since that fish has a milder flavor.
Fantastic recipe. I had tried to make similar sauces before and they never turned out quite right, the method is right on with this one which makes is very easy to adjust for personal taste, if you don't like wine, use chicken broth, and you can use the amount of lemon you like. Next time I might add a can of artichoke hearts with the capers.
I would advise you to try this with 1 T capers first before using 2T, and perhaps 1T of lemon juice. The capers and lemon are very tart together. I added 2T cream and 1/2 t cornstarch because I wanted my sauce thicker and more like a creamy lemon caper sauce. It was too tart, so I added 2T butter. Although that did not keep it from being tart, it still did taste good, because I like capers, but I think I will search for a more reliable recipe next time. The sauce was good on the fish and on plain zucchini.
We really loved this. I discovered that Costco carries boneless, skinless chicken breast tenderloins (I usually just skate through Costco, so have no idea how long they have offered the tenderloins). I made one package of those and thought one-half the recipe of sauce would do. But, sadly, no. It would take the full recipe for us (just the two of us). I downsized the amount of butter but left everything else the same. I would use the whole recipe the next time. Just the chicken and a salad was enough for us. My hubby just loved it and kept saying so. That, to me, is the best thing ever! A keeper!
this is wonderful & lemony...i added 1/4 tsp paprika to the flour mixture and increased the wine to 1/2 c...next time i will use half the flour mixture (had way too much left over) and double the sauce
This is excellent - and my kids (11 and 17) love it too. We sometimes add spinach and mushrooms. If you don't want to open a whole bottle of wine, buy a small ("airline size") bottle at your local liquor store - you will use about 1/2 of one for this dish. Simple enough for a weekday, and good leftover too.
This is a wonderful recipe! I sauteed mushrooms and fresh spinach as the end of cooking the chicken, and added a cup of marinated artichokes to the sauce at the end. The results where heavenly. Great recipe!
Prepared as directed and very yummy! I used chicken tenderloin strips and served over rice.
only changes: used half the butter and half the flour (rest would have been wasted)-- AMAZING! company said this "would definitely satisfy a craving for an italian restaurant."
I gave it two stars because we finished it. I have to say this was way too lemony. I thought it tasted flat out sour. Maybe I'd try it again cutting down on the lemon, but I think I may just try a different chicken piccata recipe instead.
This recipe was delicious, I used thinner chicken breasts which cooked faster. the sauce really made the meal.
When I told my husband I was making a lemon chicken for dinner, he wasn't very excited about it.. But once I served this dish it was a hit! I did everything just as the recipe says except I added some fresh garlic to the pan while cooking the chicken, and only used the juice of 1 lemon. I served it over basmati rice and it was perfect. Kids loved it too. A new favorite in my house.
This was pretty good - the sauce was pretty tart, but it's supposed to be. I added about 1 tbsp of capers, probably a little more wine, too. I think a good dose of garlic would have made this even better.
I first cooked the pan off with a cup of chicken broth, then added the wine, 1/4 cup of lemon juice, a corn starch slurry to thicken the sauce (instead of butter), and a bit of sugar to reduce the lemon flavor.
It was a very easy & flavorful dish to prepare. I loved the tart lemon flavor! However, if you are someone that doesn't LOVE lemon I would scale back on the lemon juice. I also doubled the sauce recipe.
Made this dish for myself and my "foodie" boyfriend. It was a HIT! Will definitely make it again. A couple of changes I made were I doubled the sauce ingredients (not the butter portion) and added pepper and Italian bread crumb to the flour mixture, I feel like it gave the chicken a touch more flavor without overwhelming it. So Yummy!
The flavor was lemon-y enough but the sauce was a little thin. I had to add some cornstarch at the end to thicken it up. THe only other change I made was to add some minced garlic. Quick and easy!
I love how versatile this caper sauce is, it goes with everything! I made it a little healthier by using olive oil instead of butter. Delish!
This was sooo good and pretty easy to make! My husband and I made this and absolutely loved it! We only made a few modifications- a little garlic powder in the dry mixture, pounded out the chicken breasts, added 2 gloves fresh grated garlic to the sauce when it was reducing, used chicken broth instead of white wine, then added chopped black olives when we added the capers. Delicious!
Followed the recipe to the letter and the whole family loved it! Thanks! A keeper.
so good!!!! needs more sauce though.... like TRIPLE or more! i added mushrooms also
This was an OKAY recipe. I used chicken broth instead of wine. Also added some minced garlic. Used more AP flour to thicken the sauce. Overall, it was a little too lemony.
This was excellent! I have to confess though, I served this with Salmon instead of chicken. I served it over spaghetti and I doubled the sauce as many suggested. Will definitely make this again!
So very easy to make and totally fantastic. My husband loves it. I have made this recipe three times now and have changed nothing with this recipe. I do use chicken tenders.
Really really good recipe, thank you! I made this with pretty thick chicken breasts, so I pounded them thin--but they were still a tad thick. So, it took longer to cook them than recipe stated, but that's okay. You have to adjust based on what you have so that's fine with me. Since I had three chicken breasts, I decided to double the sauce but did not double the butter. I'm glad I did since this sauce is very good, but it might have been a bit much butter for me. I also think it's a tad too lemony; I'd increase the wine and cut back on the lemon next time. Otherwise, I think this recipe is really wonderful, and it really isnt' that hard--just make sure you stir while incorporating the butter. thanks for hte recipe!
Delicious and mouth watering. I made only a few changes to this recipe. I pounded the chicken breast down to about 1/4", doubled the sauce and didn't use the lemon wedges. My family and neighbors love it! I have been asked for the recipe several times.
My hubby loved this recipe. I tripled the recipe but used 1/2 of the white wine it called for and replaced the rest with KB chicken broth. I also used capers packed in salt (i just like them better, I hate them in brine)and rinsed only half of them because I felt like it needed salt. I added garlic powder to the flour like someone else suggested. I steamed some fresh broccoli and tossed it with Gemelli pasta and added the extra lemon-caper sauce to it and topped it off with parmesan cheese. My husband is already asking when I am making it again. Oh, I also added some Wondra to thicken it a bit more.
HAS POTENTIAL...please read! UPDATED! I love lemon chicken but the sauce was too lemony--1/4 cup lemon juice must be too much. Also, the author said be careful of the sauce breaking after you add the butter--you have to pay VERY close attention to the sauce at that point. I personally would prefer a creamier sauce...if anyone has any suggestions I would appreciate it, because I haven't had a good lemon chicken dish in years! UPDATE: I would also pound the chicken for tenderizing before cooking, plus it will make more servings if your chicken breasts are large. Next time I will try the suggestion from the other reviewer about making the sauce thicker and creamier.
The recipe was just yummy. The only change I made was to place the browned chicken in a pie plate in a 325 degree oven while I made the sauce and cooked the pasta for about 12 minutes. I was concerned the chicken would not be cooked through. I think this actually improved the chicken as the crust got nice and dry and the oil evaporated. I served it with thin spaghetti in a light butter sauce and the juxtaposition of the lemony chicken with the simple pasta was just perfect. Sprinkled it with parsley before servimg and it looked festive. Also, by putting the chicken in a baking dish, I didn't drown it in the sauce. Several people said it was too lemony, I just spooned a tablespoon of sauce over each breast just before serving and it was perfect. I think if it sat in the sauce it would be too tart and the crispy crust on the chicken would have gotten slimy.
A tasty quick dinner recipe. I served this dish with garlic green beans and rosemary bread.
The chicken was absolutely fork-tender and mouth-watering! And the sauce was to die for! I would proudly serve this to company. I didn't change a thing to the recipe and trust me, there is no need to. ***EXCELLENT***
LOVED this recipe! We didn't have enough lemon juice for the recipe so we used less plus mixed in some lime juice. We also didn't have any white wine so we used chicken broth instead. We added a whole tablespoon more of capers (which I love) and served the chicken on top of mashed potatoes. Sooooooo yummy!
This was ok, I wanted the sauce to be a little thicker. Maybe next time I will use some cornstarch and thicken it up a little.
I agree with everyone here, too lemony. I added sugar to the leftover sauce and will see what it's like at lunch. The butter turned my sauce a weird brownish, unappetizing color. I had really hoped to duplicate Buca Di Beppo's lemon chicken, but I'll have to keep looking.
If you like capers this is a great dish. My husband isn't a fan of them however so he didn't care for this sauce. I would recommend this dish because it is very flavorful and easy to prepare. Just make sure who your serving it to likes capers. I loved it!
Fantastic recipe that will be an easy pleaser. I agree with the other person who doubled the sauce recipe so that there would be enough to cover the pasta. However, I found the sauce to be a bit runny. I'll have to think of what to do to thicken it for the next time. I'll definitely cook this again! :-)
This was probably the best recipe I've ever made. My VERY picky kids wouldn't stop eating it. I will definately make this a lot. So easy to make for a weekday meal and delicious enough for any entertaining. THANK YOU!!
Very nice, I served it with some fusilli al aglio olio. Taste is great and it's pretty simple to make.
Very good! I sliced the chicken breast lengthwise, used a very dry sherry instead of the white wine, and served with orzo pasta. This recipe is a keeper!
This was such a great recipe! I cooked some spinach to go on the side over top of the pasta and when it was done added just a little bit of butter and lemon juice to the spinach before serving! It was a fantastic and a slightly healthier spin! My husband, 3 year old and 1 year old all loved it! Thanks so much for sharing it with us!
I liked this recipe and so did my boyfriend. I had to make more sauce for my plate since there wasn't enough for the both of us.
Very good. My husband loved it. Very easy to make. Didn't change a thing from the recipe.
PERFECT PERFECT PERFECT. Slam dunk. I make a lot of chix recipes and my husband says this one's the best!
WICKED GOOD! I am always looking for recipes that beat my mom's, and this one is it. Great tangy lemon flavor and not at all overpowering. I will say that next time I'll double the sauce, it's THAT good!
this is my new favorit recipe!! I have made it 4 times in the past 2 weeks - my husband loves it. I ran out of Olive oil and Veg oil worked just as well. Also mixed season salt with the flour to coat the chicken gives it just a bit more flavor. One time I had the sauce separate but I think I may have used just a bit too much olive oil. I do not think it was a butter issue - keep it moving and it is great. I have doubled the sauce every time. I tend to use just a bit less lemon juice - it can be very powerful. Enjoy super easy and fast.
I was hopeful for this recipe after all the great reviews, but I found it to be too lemon-y and had to add some cream, chicken stock and flour to lighten it up.
My family and friends loved this dish. I served it with garlic mashed potatoes and sauteed spinach. I received so many compliments on this dish. It has been a major request for several occasions. Very tasty.
TOO MUCH LEMON. I doubled the sauce but did not double the lemon and 1/4 cup was still way too lemony for us. Would not have been able to eat with the full amount stated in recipe. May try again starting with a tablespoon of lemon juice with double the sauce. I added garlic also.
For me, this was NOT good. I made it exactly as directed, and the sauce was way too lemony and oily. I couldn't even finish this. Yuck :( Next time I would add garlic and more salt and maybe some additional seasonings, and less lemon.
Great dish, very tasty. My 8 year old daughter has asked me to make it again & again. One of her favorites.
Honestly, I have absolutely no idea how this got such good ratings. We did not care for this and we love capers. Pass on this one!
Even though it was too tart for our taste, I went ahead and rated it 5 stars because it is basically a great recipe. Next time though I will start out with half the amount of lemon juice and make up the difference with either water or chicken broth and then add more lemon juice if needed.
Very light and delicate lemon flavoring - the lemon isn't too strong. Goes very well over all kinds of meats/poultry or salmon. Keep stirring though - sauce separates very easily and then it's not as pretty but still tastes good. And of course, add a little garlic!
This was fantastic! I doubled the ingredients for the sauce. Thank you so much for this great recipe.
YUM! I didn't even have white wine on hand, so just used half red wine vinegar and it's DELICIOUS. Can't wait to try it with the real deal!
Made this for the first time tonight. My kids walked into the kitchen and complained about the smell, saw the capers and asked, "Eww, what are those?" They all ate every bite, my 10yo and 3yo had seconds. The first bite seemed very lemony, but I didn't notice it after that. I did substitute my all-purpose gluten free flour for the regular flour and it turned out fine. I will definitely be making it again, although I may reduce the lemon juice a bit. I had a citron, not a regular lemon, so that may have made it stronger.
I really enjoy this recipe. We've added it to the family rotating list! It's easy and tasy!! Yay.
This recipe was just ok. It seemed to tart. It may have been the wine I used, but it almost tasted like too much lemon. If I make this again, I will opt for less lemon and add garlic.
I would definitely make this again. It was quick, easy to prepare and delicious. We added a small minced shallot to the oil after taking out the chicken and added about a bit of parsley that we had when we added the capers. Served it atop whole wheat linguini.
This was absolutely awesome. Can not wait to have this again. I would not change a thing.
Very delicious, I served with/over pasta. Husband and son loved it! Highly recommend, very easy!
I LOVE this recipe. I'm on the South Beach diet and if I exclude the pasta it's the perfect South Beach recipe. We make this in our house at least once a week. The combination of butter, lemon, white wine and capers is YUMMO!! Highly recommend.
Very good and full of flavor :-) I got home late one night and bought a precooked chicken, cut it up, made the sauce and tossed it together with some pasta. Perfect.
This is an absolute keeper! Tasty AND easy! I've tried a lot of chicken w/lemon-caper-white wine sauce variations but this is hands down the best. I really appreciate the fact that it requires only a handful of basic ingredients. The only things I did a bit differently was to pound out the chicken a bit and increase the amount of sauce. This is one of those entrees that you can serve to guests in the blink of an eye - it would be VERY difficult to mess this one up.
This was a huge hit! I made spaghetti, so I doubled the amount of chicken and tripled the amount of sauce. Family sized!
Yum. I doubled the recipe and added an extra 1/2 cup of chicken broth to cut down on the tartness from the lemon. Also took me a lot longer to cook my chicken breast so I put them back in the sauce and simmered for 10min. Probably wouldn't coat this in flour the next time I cook it.
I made a triple amount of sauce (for 6 chicken breasts) but cut back on the lemon juice to 1/4 cup, 3/4 cup wine, 1/2 cup chicken broth, 2 Tbs. cornstarch, and 1/4 cup butter. The wine taste was so heavy that I had to add the chicken broth. CHANGES I WOULD MAKE Next time: increase chicken broth and use less wine, use half the flour (too much waste), only double the sauce (too much left over), and pound chicken to even thickness. I would continue to cut back on the lemon & butter.
Yummy recipe! This is a favorite with us for it's good flavor and unique (unboring) take on chicken. It's pretty salty, so I tone it down a bit where I can.
Delicious...simple and quick and totally great for a weeknight meal that *seems* like you worked really hard for it! Thank you...this will go in my favorites!
