Recipe by: LemonLush
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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 beautif...
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 chic...
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 beautif...
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...
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...
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...
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...
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 w...
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 chic...