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Easy Lemon-Chicken Piccata

Easy Lemon-Chicken Piccata recipe
photo by:kraft
Crispy chicken, fresh lemon juice and capers come together for one outstanding dish that’s ready to serve at your table any night of the week.
time
prep:
35 min
total:
35 min
servings
total:
4 servings
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posted:
5/14/2011
very good, very easy. Used Lemon Pepper Panko crumbs. With nice salad & bread, a great "for company" recipe
posted:
5/13/2011
Overall, I really liked this. My kids and husband both had seconds! My biggest challenge was that the chicken breasts did not cook all the way through so I had to bake them for about 20 mins at 400. this is probably because they were larger chicken breasts. Next time I would possibly make them into medallions or pound them thinner. Well worth making! Great flavor!
posted:
5/12/2011
My husband loves it and so do I. I make it when its just the two of us and I make it for company. Everyone raves about it. Thank you Kraft.
posted:
5/4/2011
I loved this recipe!!! It was so good - my husband loved it and we loved the lemon. I made it a few weeks ago and again tonight! Can't wait to eat it!!
posted:
4/26/2011
Next time I'm cutting the lemons to 2 - this was WAY too lemony. Also, watch your heat carefully - I blackened the first side in 3 minutes on the med-high setting of my burners. Otherwise tasty and easy to prepare.
posted:
4/19/2011
Made this recipe, and am making it again tonight! Hubby loved it, he did say it was a little too lemony, but I didn't use fresh lemons. My coworkers said it smelled delish the next day when I heated up the leftovers! This time I am going to cook the sauce just until the butter is melted, rather than the whole time (the butter burnt the last time). I highly recommend!
posted:
4/13/2011
I would def make again.. Loved the Ritz crackers as crust for the chicken.. I agree with others that I wouldn't make the sauce again.. too lemon-y I tried it over pasta and it was nice but not worth the effort.
posted:
4/6/2011
I would make this again and wouldn't even bother with the sauce. I took two thick pieces of chicken and cut them in half and they cooked perfectly with the 5 min on each side. It had a great flavor with no sauce. I did drizzle a little on the chicken and it was good, but not worth even the minimal effort it took to make the sauce when the chicken alone was so good.
posted:
4/5/2011
Great simple recipe. I have a wonderful boyfriend that likes to help me cook. So we did this one together. Very simple and absolutely delicious! This next comment might be a given but I did it and want to make sure you do not! Be sure to NOT drench all the chicken only one at a time, I did them all and the leftovers were soggy, still good, but soggy!
posted:
3/28/2011
This was way too lemon-y, in my opinion. If I made it again, I would only use the juice of one lemon. The Ritz also burned on the pan before my chicken was done (my heat may have been too high). Using bread crumbs and flattening the chicken before frying would probably work better. Adding capers would also help the flavor.
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