About this recipe: A simply delicious chicken dish. Sliced chicken is dredged in flour, pan-fried and served with a light lemon-butter sauce. Serve with pasta, rice or polenta, for a substantial lunch or dinner.
very nice cheers - 09 Jan 2013
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. - 06 May 2010 (Review from Allrecipes US | Canada)
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. - 22 Jul 2010 (Review from Allrecipes US | Canada)