Frugal Gourmet's Chicken Piccata Recipe - Food.com (2024)

10

photo by Probably This

1. What can I replace the dry sherry with?

   Paula M.

2. How do you print a recipe?

   Maggie in Florida

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3. how do I print the recipe?

   Caroline T.

Reviews

1. I love chicken piccata and this is a great recipe for it!!! Adding the onion and garlic really ups the flavor in the sauce. I made this as written but only used 4 chicken breasts. I don't think this would make enough sauce for 8, but worked perfectly for 4 chicken breasts. Thanks for sharing the recipe. Made for ZWT 7.

   diner524

2. Let me start with, I never write reviews. But I needed to on this one. I was skeptical to make it at first but decided to make it based on the reviews. I was actually going to make chicken Marsala but I didn’t have the Marsala wine so I settled on this recipe. So glad I did. It was very tasty. Both me and my husband loved it. It has a nice tang to it thanks to the lemon juice and capers and the garlic and onion. And sooo easy and quick to pull together. As soon as he tried it he said, “I’m going back for more”. Then he said he could get fat on this dish because he can’t stop eating it. Hahaha. I doubled the liquid but it still wasn’t enough. So next time I’ll quadruple it. I made 2 whole chicken breasts sliced in thirds so I ended up with 6 thin pieces. I did use the chicken stock. So delish. Thank you so much for sharing. Genius kitchen is my favorite site. I visit often and never disappointed.

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   Dawn

3. This was delicious! I used boneless skinless breast since they were what I had. The light crust was amazing! There wasn't nearly enough sauce though - I only used 3 breasts and still had to add 1/4 chicken broth to the sauce to have enough - I think I will at least double the sauce next time for 3-4 breasts. Thanks for sharing - for ZWT7 silverados

   Random Rachel

4. I have been making this recipe with my parents since I was in grade school. Now, as an adult with my own children, I got Frugal's book from my mom a few years ago so I could make this recipe (along with a few more). It's one of my ALL-TIME favorite recipes, and I'm happy to see it posted on here. Thank you!

   Haversac

5. Very Good. I would have given it 5 stars if there were more sauce. I had to stretch the sauce by adding extra caper juice a little chicken broth and just a dollop of dry white wine.

   missystry

see 5 more reviews

Tweaks

1. Used bone in, no skin thighs and cooked them longer to compensate.

   Herman G.

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