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Joined Date: Dec 26, 2007
Reviewed Chicken Piccata
"This is one of my go to recipes when I make a nice dinner. We love all the tartness from the lemons that I double the sauce recipe to have extra on my mashed potatoes!
If you can't handle the lemons, just use less of it. The sauce won't appear to be thick when it's still hot in the pan (it's a butter sauce)"
"Delicious and easy to make! I used dried oregano and rosemary but still kept the fresh parsley. I cooked it until the internal temperature was 135 (perfect between medium rare and medium)
I added an extra spoonful of horseradish to the cream since I like it to have a kick. Everyone loved this recipe!! Even my 6 and 3 year olds!!
Today, we're eating roast beef sandwiches.... yummy!"