Walnut Chicken Piccata

I love this recipe, I make it at least once a month. I do, however, make some slight changes; I pound my chicken to thinner pieces. I season the flour with salt, pepper, garlic powder and paprika. I use 1/4 cup margarine instead of oil to cook the chicken, this makes the sauce a little less sour. I use 1 cup chicken broth, 1/3 cup dry white wine and about 2 tablespoons of lemon juice. I also add 2 tablespoons of rinsed capers to this as well as the walnut pieces.

This is definitely my go to recipe. I love making this with a side of mashed potatoes instead of rice, and I omit the walnuts because my family does not enjoy those. This recipe does require a bit of altering, for instance I only add a little bit of lemon juice as the first time I made this it did turn out too lemony! It does have an interesting flavor which some may not like, but my family enjoys it and it is very easy to make!

A bit sour, but kids and husband liked

Thought this was really bland and a little too lemony. The combination of the lemon and wine was almost bitter at times. If I were to make this again I'd cut down on the lemon and maybe add some garlic.

Sauce and chicken had way too much lemon flavor. If I were to make this again, I would cut the amount of lemon juice in half.

This was so easy to make! I made it with toasted pecans instead and it was amazing! Everyone enjoyed!

Delicious! My entire family loved it.

I replaced the 1/2c of wine and use instead 1c of the chicken broth and added caper. My family enjoyed it very much

Yum!!!!!!!!!!!!!!!!!!!!!!!!

The sauce and chicken tasted too lemony. Walnuts added good texture but flavor too bitter.