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Mar 30, 2013 on FoodNetwork.com
“I used a 5lb chicken so mine was a little more difficult to work with and took longer to cook, but the finished product turned out amazing! Be sure to get the chicken completely dry before putting it in the frying pay for a good sear. I also seasoned the skin with salt and pepper as others had suggested. I will make this again. "”
Reviewed Chicken Piccata
Aug 17, 2012 on FoodNetwork.com
“I have made this recipe several times. I do adjust the sauce to my personal taste a bit. I only use 1/4 cup of fresh lemon juice, probably about 3/4 to 1 cup of chicken stock and 2 more tbsp of butter. I love having the extra sauce and it is very rich. A chicken staple in our home. Thanks Giada!